Total Calories: 103
1. Place the potatoes, cauliflower, onion, and salt in a pressure cooker along with 1 1/2 cups of the water. Cover and cook over high heat until the pressure comes up. Remove the cooker from the heat and let the pressure come down on its own. If making this soup in a Dutch oven or soup pot, bring 2 1/2 cups of water, the potatoes, cauliflower, onion, and salt to a boil. Reduce the heat to medium and simmer for 20 minutes, or until the vegetables are tender. Add more water, if necessary, to keep the vegetables from sticking or burning.
2. When the vegetables are tender, add the milk, roasted garlic, tarragon, and white pepper. Using a handheld blender, regular blender, or food processor, process the soup until smooth and creamy. If using a blender or food processor, you may have to do this in two or more batches. Add more milk if the soup is too thick and adjust the seasonings.
3. Serve immediately with fresh whole-grain bread.
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