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Prep: Cut 1 large head cauliflower into florets. Wash and slice 2 large leeks from the white until the light green portion. Discard the dark green ends.
Saute: Heat 2 Tbsp olive oil in a large pot, then add the sliced leeks and 4 cloves garlic (minced). Cook until leeks are tender, about 5 to 7 minutes.
Simmer: Add in cauliflower florets, 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Cover and simmer until cauliflower is tender, about 15 minutes. Stir in ½ cup cream cheese.
Blend: Puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender (never tightly lid hot mixtures when blending–make sure to leave the lid cracked so steam can escape!).
Adjust: Add a splash of hot water as needed to reach a nice soupy consistency. Taste and add salt and pepper is desired. Serve warm, topped with shredded cheese and croutons!