2 tbsp. butter
1/2 sm. onion, thinly sliced
4 c. rich chicken stock (preferably homemade)
1 lg. cauliflower, coarsely chopped
1 lg. potato, peeled & coarsely chopped
1 bay leaf
1 c. half & half
2 tbsp. grated carrots
Salt & pepper
Fresh parsley

Melt butter in heavy large pan over medium heat. Add onion and stir until clear, about 5 minutes; do not brown. Add stock, cauliflower, potato and bay leaf. Bring to a boil. Reduce heat, cover and simmer until vegetables are soft, about 15 minutes.

Discard bay leaf. Puree soup in batches in blender until smooth. Return to saucepan. Stir in half & half and carrot; heat through. Season with salt and pepper. Garnish with parsley and serve.