Creamy Cauliflower And Potato Soup Recipe

In dutch oven, heat to boiling cauliflower, potatoes, chicken broth & salt. Once it is boiling, reduce heat to low and simmer until cauliflower & potatoes are tender.

Meanwhile, saute onion, celery & 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 & 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.