1 lg. (3 lb.) head cauliflower
3 med. potatoes diced (4 c.)
1 1/2 tsp. salt
1 lg. stick of celery, minced
1 sm. onion, minced
3 c. half and half
2 c. water
2 tbsp. butter
1/4 tsp. pepper

Separate cauliflower into flowerets to make 6 cups. Peel and dice potatoes. Cook in 3 quart or larger pan with water and salt. Bring to a boil, reduce to simmer until tender, about 30 minutes. Meanwhile in 1 quart saucepan over medium heat in hot butter, cook celery and onions until done, about 15 minutes stirring occasionally.

Mash cauliflower and potatoes, with cooking liquid, add celery mixture half and half and pepper. Over medium heat, heat soup just to boiling. Makes 10 cups. 170 calories per serving.