6 cups cauliflower, separated into flowerets 3 medium potatoes, peeled & diced 2 cans (14.5 ounce size) low sodium chicken broth 2 1/4 teaspoons salt (may want to use less) 2 tablespoons margarine 2 ribs celery, diced 1 small-med yellow onion, diced 8 baby carrots, sliced thin 3 cups half and half 1/4 teaspoon white pepper* parsley (for garnish)
In dutch oven, heat to boiling cauliflower, potatoes, chicken broth and salt. Once it is boiling, reduce heat to low and simmer until cauliflower and potatoes are tender.
Meanwhile, saute onion, celery and carrots in the margarine until tender, about 15 minutes. Flour can be dusted over the vegetables to assist in thickening your final soup.
When potato/cauliflower mixture is tender, mash into smaller pieces. Use potato masher, slotted spoon or pastry blender. Let mixture remain lumpy; I don't recommend pureeing it, but you can. Add the vegetable mixture, half and half and the white pepper. Bring soup to boiling over medium heat. Garnish with parsley. Serve.
When serving, can garnish additionally with shredded cheese, sliced green onions and bacon bits, if desired.
*White pepper is not just for aesthetics. It is a lot milder than regular pepper.