Cauliflower Cream Soup

Peel the onion and finely chop it.

Peel the potatoes and cut them into small cubes.

Break the cauliflower into florets.

Melt the butter in a heavy-bottomed pot. Add the onion and sauté for 3–4 minutes until softened.

Add the potatoes and cauliflower, then pour in enough boiling water from a kettle to just cover the vegetables.

Season with salt and pepper, and cook for 20–25 minutes until the potatoes and cauliflower are tender.

Drain all the liquid from the vegetables (reserve two cups of the cooking broth). Transfer the vegetables to a blender, add one cup of the broth, and add the garlic pressed through a garlic press.

Blend until completely smooth and creamy.

Return the soup to the pot, pour in the heavy cream, and stir to combine. Warm to your desired temperature, but do not let it boil. If you'd like a thinner consistency, stir in some of the reserved broth (I didn't add any).

Ladle the cream soup into bowls. Optional toppings include: croutons, pieces of cooked chicken, sliced hard-boiled egg, crispy bacon, and more.