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pour chicken stock in a saucepan. add cauliflower, leeks, celery and potato. season with savory, thyme and salt and pepper. bring to boil. when it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender. drain veggies but keep the stock, then puree in a blender until creamy. melt butter in a saucepan. add flour and stir well. add stock and cook at low heat while stirring, until slightly thick. incorporate veggies puree and let simmer 2 minutes. add cream and keep cooking 2 to 3 minutes, just to reheat. serve immediately. you can also use dill, rosemary, nutmeg and chives to season this soup.
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Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching