• 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 head cauliflower, broken into small florets
  • 1 potato, peeled and diced
  • 2 cups vegetable stock
  • 2 cups milk
  • salt and pepper to taste


Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.

Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.