Ingredients
- 1 1/2 tablespoons butter
- 1 large onion diced
- 3 cloves garlic minced
- 3/4 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
- 1 large head cauliflower cut into florets
- 2 large russet potatoes peeled and cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Shredded cheddar cheese for garnish
- Fresh chopped green onions for garnish
Instructions
- Heat butter in a large pot over medium heat. Add diced onion and minced garlic with Italian seasoning and some salt and pepper to taste.
- Cook for about 5 minutes, or until onion is translucent, then stir in the cauliflower and potatoes. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
- Cover the pot with a lid and simmer for 25 minutes, or until the vegetables are tender.
- Use an immersion blender to purée the soup until your desired texture. You can make it entirely smooth or have some chunks.
- Stir in the heavy cream and heat through, adding more salt and pepper and adjusting the taste as needed. Garnish with cheese and green onions.
