Cream of Cauliflower Soup

• 4 cups vegetable broth
• 1 large onion, thinly sliced
• 1 leek, thoroughly washed & sliced (white part & 2 inches of green)
• 4 cups cauliflower, chopped
• 1 lb potato, peeled & sliced
• salt
• fresh ground pepper

1. Pour 1/2 cup vegetable broth into a large saucepan.
2. Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).
3. Add rest of broth, cauliflower& potatoes.
4. Bring to boil over med-high heat.
5. Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
6. Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
7. Add salt& freshly ground pepper to taste.

vegetable broth, onion, thoroughly washed, cauliflower, potato, salt, fresh ground pepper

Taken from www.food.com/recipe/cream-of-cauliflower-soup-56443 (may not work)