1/4 cup butter or margarine
1 1/2 pounds russet potatoes, peeled, diced
1 1/2-pounds cauliflower, trimmed, cut into florets
1 pound carrots, peeled, sliced
1 large onion, chopped
4 cups (or more) vegetable or chicken broth
Salt and freshly ground pepper to taste
Melt butter in heavy large Dutch oven over medium heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes.
Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. Serve hot.
Makes 6 servings.