Instructions: 1. Chop the potato and onion, heat the butter in a saucepan until melted, then add the potato and onion and saute.

2. Bung in the florets of cauliflower and continue to saute.

3. Add stock. Boil and simmer for 20 minutes.

4. Add milk. Blend in a liquidiser.

5. Add salt and pepper, then serve.

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