In a large dutch oven or heavy stock pot, heat oil or butter and heat on medium high until shiny/melted - about 35 seconds.

Add leek, carrots, celery, and onion.

Cook until softened and lightly browned, about 6 minutes, stirring occasionally to prevent burning.

Add garlic and continue to brown vegetables until garlic is soft and fragrant, about 2 minutes.

Add diced pickles, stir. Set pickle juice aside - do not drain.

Add marjoram, cauliflower, salt and pepper, stir.

Add in pickle jar juice and stock and bring to a boil.

Optional: for traditional Polish flavor, add chicken or pork bones to soup while boiling (remove before serving, this is just for additional hearty flavor).

Let soup boil until slightly reduced and potatoes are soft.

Lightly mash cauliflower in soup with back of a spoon or a potato masher, there should still be chunks - but we want smashed boiled cauliflower for a lovely thick soup.

Stir well to mix.

Turn stove off.

Stir in cream, whisking to combine as it is added.

Return heat to pan and bring back to boil.

Reduce heat and let thicken, about five minutes.

Serve with thin slices of pickle and fresh minced dill.

Add all ingredients to the pot except heavy cream.

Put the lid on the pot and set the steam release knob to seal.

Press the Pressure Cook/Manual button or dial, then the + or - button or dial to choose 5 minutes, on high pressure.

When the cook time is finished, let the pot release naturally for 10 minutes.

After 5 minutes, turn the steam release knob to the vent position, until fully released.

With an immersion blender or potato masher, smash cauliflower. There should be chunks, but some should be smushed/blended.

Whisk in cream, whisk vigorously to combine.

Set instant pot to simmer and cook on medium to bring to a boil, stirring occasionally.

When soup has boiled and thickened, turn off heat and serve.

Garnish with fresh sliced pickles and fresh dill.