An adaption of the Potato Leek Soup is Cauliflower Soup. This is delicious and easy to make!

1 1/2 large onions chopped

2 tbsp butter

1/2 large head of cauliflower (use the florets or flower parts of the head)

3 large potatoes peeled and chopped (yellow gold make a creamier soup)

chicken bullion to taste

nutmeg

Saute chopped onion in butter until soft (not brown) in a large soup pot. Add 8 cups of water, cauliflower florets, and potatoes. Boil until cauliflower and potatoes are soft, add bullion to taste. I prefer Knorr chicken bullion cubes (1 cube to 2 cups of water) and use 3 1/2-4 cubes depending on taste. Then use a hand stick blender to blend the ingredients (or run it through a blender in batches until smooth and creamy). Sprinkle with nutmeg and serve with a crusty french bread, butter, and cheese.