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
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
Melt the butter in a large pot or Dutch oven over medium-high heat.
Add the shallots
and onion and cook,
stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato,
garlic and vegetable broth.
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
and cook about 5-6 minutes more,
until the cauliflower is tender. Stir in the cheese and mustard.
Puree with an immersion blender
(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.
Serve warm topped with additional shredded cheese
