Creamy Vegetable Soup

• 7 1/2 cups cauliflower cleaned, cut into florets
• 7 ounces potatoes cubed
• 6 1/3 cups water
• 1 bay leaf
• 1/2 tablespoon seasoning Vegeta or similar
• 1 3/4 tablespoons butter
• 1/2 cup onions chopped
• 2 1/4 cups leeks sliced
• 1/2 cup celery stalks sliced
• 2 tablespoons cream
• 7/8 cup roquefort
• 1/4 teaspoon pepper
• 1 tablespoon fresh chives chopped

1. Cook cauliflower, potatoes, bay leaf and Vegeta in water for 20 minutes in a microwave oven at MAX (or on the stove). After cooking, remove the bay leaf.
2. In hot butter over low heat saute onions, leek and celery stalks for 2 minutes. Then reduce the flame, cover and simmer gently for additional 15 minutes.
3. Add the cauliflower soup, then put in the blender and blend until smooth. Transfer back to the pot.
4. Stir in cream and crumbled cheese. Bring, almost, but not quite, to the boil, remove immediately. Season with pepper.
5. Serve sprinkled with chives.

cauliflower, potatoes, water, bay leaf, seasoning vegeta, butter, onions, leeks, celery stalks, cream, roquefort, pepper, chives

Taken from www.yummly.com/recipe/Creamy-Vegetable-Soup-1656054 (may not work)