Creamy Cauliflower Soup

Recipe

2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
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2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
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Melt the butter in a large pot or Dutch oven over medium-high heat.
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Add the shallots
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and onion and cook,
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stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato,
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garlic and vegetable broth.
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Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower
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and cook about 5-6 minutes more,
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until the cauliflower is tender. Stir in the cheese and mustard.
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Puree with an immersion blender
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(or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste.
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Serve warm topped with additional shredded cheese

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