Cauliflower and leek soup

6 cloves garlic minced
1 head cauliflower chopped
3 leeks roughly chopped
1 Tablespoon olive oil
4 or so cups chicken stock (depends on how thick/thin you want the soup)

Heat oil in large sauce pan, add garlic and cloves saute. Add cauliflower and cook 2-5 more min. Add stock and bring to a boil, stirring constantly. Reduce heat and simmer 30 min. use a hand blender to blend the soup.