1 lg. cauliflower, separated into flowerets
1 onion, sliced
1/2 c. unsalted butter
3 med. potatoes (pared and diced)
2 c. milk
1 c. water
1 tsp. salt
1/4 tsp. ground white pepper
1 c. heavy cream or half and half
3 tbsp. sour ream

1. Blanch cauliflower in boiling salted water in large saucepan 2 minutes. Rinse with cold running water, drain.

2. Saute onions in 6 tablespoons of butter in Dutch oven until almost soft, about 4 minutes. Add cauliflower to Dutch oven. Cook covered, stirring occasionally over low heat until cauliflower is fork tender (about 20 minutes). Stir in potatoes, milk, water, salt and pepper. Cook covered until potatoes are fork tender (about 20 minutes).

3. Place soup half at a time in blender or food processor and blend. Transfer to large saucepan. Stir in cream and sour cream. Heat over low heat stirring occasionally until hot (do not boil). Adjust seasonings. Keep warm.