Place the peeled, chopped potatoes in a saucepan filled with cold water and a Tablespoon of sea salt. Bring to a boil until potatoes are fork tender. Drain potatoes and place back into the large saucepan.

Cut half an inch off the bottom of the leeks as well as their green tops, slice the Leeks in half and lengthwise and wash with water, pat dry. Place the leeks on their flat edge and chop in 1/2 inch pieces. (should yield 2 cups).

Chopped yellow onion, cauliflower florets, celery and garlic.

In a large saute pan, on medium heat, melt the butter and add the olive oil.

Add chopped Leeks, Cauliflower, Celery and Garlic to the heated pan and saute all the vegetables until tender. Add a 1/2 tsp of sea salt & 1/2  tsp of white pepper.

Add the sauteed vegetable mixture into the large saucepan with the cooked potatoes, place on low heat and stir. Add the chicken stock & half and half. Stir and increase the heat to medium. Do not boil, we are looking for a slow simmer. After five minutes or so,  turn off the stove and place the pot safely on a chopping board on the counter, where the immersion blender is plugged in. Safely and carefully, blend all ingredients until smooth. Add salt & pepper to taste.

Add more half & half and / or chicken stock  to reach desired thickness and taste.

Serve in bowls topped with fresh chopped parsley and a drizzle of Certo Misto Olive Oil.