Cauliflower - Potato Soup

3 cups chicken broth (use vegetable broth for a vegetarian dish)
1 head (2 pounds) cauliflower, thinly sliced (4 cups)
4 medium leeks (white part only) or 1 large onion, chopped
1 large potato, washed, peeled, and diced
1 cup half-and-half
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon white pepper
butter or margarine

Combine broth, cauliflower, leeks, 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 a 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 each serving with butter and sprinkle with nutmeg.

Servings: 6

The All-American Potato Cookbook