Roasted Cauliflower & Garlic Soup

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2 heads cauliflower, cut into small florets (about 12 cups)

8 cloves garlic, peeled

5 tablespoons extra virgin olive oil

-- Kosher salt and ground black pepper, to taste

1 large shallot, minced

1 large leek, halved lengthwise, rinsed well and sliced into half moons

1/2 pound baking potato, peeled and diced (about 1 cup)

1 teaspoon minced fresh thyme

2 bay leaves

7 cups chicken broth plus more if needed

1 cup heavy cream

-- Garlic breadcrumbs, for garnish

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