Cauliflower-Potato Soup

1. 1

   Combine broth, cauliflower, leeks (or onion) and potato in 3-quart saucepan.

2. 2

   Bring to a boil, cover and simmer 15 to 20 minutes or until vegetables are tender.

3. 3

   Place vegetables, 2 cups at a time, in bowl of food processor or blender; puree.

4. 4

   Return to saucepan.

5. 5

   Add half and half, 1/4 teaspoon nutmeg, salt and pepper.

6. 6

   Heat through; do not boil.

7. 7

   Dot with butter and sprinkle of nutmeg.

8. 8

   Yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.