Cauliflower-Potato Soup - cooking recipe

Ingredients

3 c. chicken broth
1 (2 lb.) head cauliflower, thinly sliced (4 c.)
4 medium leeks (white part only) or 1 large onion, chopped
1 large potato, washed, peeled and diced
1 c. half and half
1/4 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. white pepper

Preparation

Combine broth, cauliflower, leeks (or onion) and potato in 3-quart saucepan.
Bring to a boil, cover and simmer 15 to 20 minutes or until vegetables are tender.
Place vegetables, 2 cups at a time, in bowl of food processor or blender; puree.
Return to saucepan.
Add half and half, 1/4 teaspoon nutmeg, salt and pepper.
Heat through; do not boil.
Dot with butter and sprinkle of nutmeg.
Yields 6 servings.