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.