Cream of Cauliflower Soup

2 T Olive Oil
1 Large Onion, chopped
4 Large Leeks (shite and tender green) Split, washed and sliced into 1/2 inch slices (about 4 cups)
1 Large Potato peeled and cut into 1/2 inch cubes
1 Large Head of Cauliflower, broken into florets (about 4.5 cups)
1 quart vegetable broth
Water if needed
1 Cup Buttermilk
1/2 Teaspoon sea salt
1/2 Teaspoon pepper
Watercress (optional)

In a large saucepan, heat oil over medium-high heat. Add onion and leeks, stir well, reduce heat to medium, and cover. Gently cook, stirring once or twice, until onions start to become soft and translucent, about 10 minutes
Add potato, cauliflower, and broth. Broth should just barely cover the vegetables - if not enough, add water to cover. Raise heat to high and bring to a boil, then reduce to medium and simmer, partially covered for 25 ot 30 minutes, or until vegetables are tender.
Puree soup using a hand held immersion blender. Alternatively, let soup cool for 10 minutes and transfer vegetables and broth in batches to a blender, puree until smooth, return to pan.
Stir in buttermilk, salt and pepper, and mix until blended. Reheat until hot if necessary. To serve, ladle into bowls and sprinkle each serving with chopped watercress and a few grindings of black pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user MEAKSPEAK120.