Potato Cauliflower Soup

Sometime last week my friends asked me to post this soup recipe so they could use up their Bountiful Basket Cauliflower, and I'm sorry to say that I spaced it until my sister called and wanted it last night. So, sorry girls!  Hopefully they still have their cauliflower and can use this. 
  I got this recipe off of Good Things Utah clear back in November of 2007.  The Artisan Grille from Ogden made it on the show and I thought it looked pretty good and was easy to make, so we gave it a try.  It's been a family favorite ever since.

Potato Cauliflower Soup

Ingredients:
1 1/2 c. diced yellow onion (approx. 2 med. onions)
1 1/2 heads of cauliflower, cleaned (chopped up like you would for a relish tray)
2 c. diced potatoes
1 c. cream
1/2 stick of butter (yes, real butter, not margarine)
2 quarts white stock (chicken or veal)
Salt and Pepper to taste

Directions:
In soup pot, saute onions in butter (until the onions start turning brown).
Add potatos and white stock and simmer for 10 minutes.
Add cauliflower and simmer 10 min. more.
Check to see if potatos and cauliflower are tender.  If so, remove from heat.
Add cream and carefully blen small batches in blender or use hand blender (one of those ones used to mix shakes, etc.--My sister used her hand mixer with the beaters and that worked as well.  The more you blend it, the creamier it will be.)
Garnish with chopped chives or parsley.

For those of you who don't like cooked cauliflower, give this recipe a try.  You can't even taste it.  It may not sound all that appealing--my mom and sisters turned up their noses when they heard it had cauliflower in it, but I made believers out of them all. :)  It's delicious!