3 leeks, white part only
1 lg. cauliflower, separated into florets
1 med. baking potato, peeled and thinly sliced
6 c. low salt chicken stock
Salt and white pepper to taste
1 c. half and half cream (or milk)
1 container store bought pesto sauce (this can usually be found in the refrigerated pasta section)
1 red pepper julienned (for garnish)

Combine vegetables and stock in a large saucepan and bring to boil. Reduce heat and simmer until vegetables are tender. Cool slightly. Puree in blender. Season with salt and pepper. Can be prepared 2 days ahead. Cool completely and refrigerate.

To serve: Gently reheat soup. Add half and half or milk. Ladle into bowls. Swirl 1 1/2 tablespoons of pesto into each bowl and 2 strips of julienned red pepper.