1. In a soup pot, melt butter over medium high heat.

2. Sautee' the leeks until they begin to break down.

3. Add the cauliflower and sautee' until it begins to brown.

4. Add the 6 cups chicken stock, the black pepper, and 1 teaspoon salt.

5. Raise to a boil and cover for 30 minutes.

6. Uncover and remove from heat. Use hand blender to puree' the soup.

7. Slowly add the cream as you blend to acquire a smooth consistency.

8. Use a strainer to remove remaining pulp if you want an extremely smooth soup.

9. Return the soup to the heat to regain your heat.

10. Season with remaining salt and cayenne to achieve desired seasoning.