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Cauliflower Soup

1/4 cup butter or margarine
1 1/2 pounds russet potatoes, peeled, diced
1 1/2-pounds cauliflower, trimmed, cut into florets
1 pound carrots, peeled, sliced
1 large onion, chopped
4 cups (or more) vegetable or chicken broth

Salt and freshly ground pepper to taste

1. Melt butter in heavy large Dutch oven over medium heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes.
2. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. Serve hot.

Makes 6 servings.

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