1 lg. cauliflower
4 tbsp. butter
2 quarts chicken broth or less, heated (see note)
1 lb. potatoes, peeled & sliced
Salt & white pepper to taste
1 c. heavy cream
1 tbsp. chopped parsley

Cut cauliflower into small pieces and blanch. Melt butter in pot and add cauliflower. Cook slowly for a few minutes. Add heated chicken broth and potatoes and bring to boil. Simmer for 1 hour. Put through blender and strain, if necessary. Return to stove. Add salt and white pepper to taste. Stir in cream. Garnish with chopped parsley. Serves 8 to 10.

NOTE: If mixture seems too thin, add less chicken broth.