To start, in a large pot boil the corn on the cob until just cooked. Remove the corn from the water and let cool. Cut the corn off the cob with a sharp knife, and set aside. Peel and dice all 4 of the potatoes. Add them to the same big pot of water so they don’t turn brown while you prep everything else. Wash and chop the cauliflower add to a different pot of water and bring it to a boil. Simmer the cauliflower until it’s tender, about 10 minutes. Remove the cauliflower and add it to a blender (love my blendtec for this), along with 1/2 cup chicken stock, almond milk, 1/2 teaspoon salt and 1 tsp. minced garlic. Puree all of this until smooth, set aside. Caramelize the leeks in a hot pan with coconut oil, add 1/2 cup of chicken stock and the lemon juice. Cover the pan and cook the leeks for a few minutes. Now you can add the cauliflower puree to the big wide pan with the leeks. Stir it all together and season to taste.