1 head cauliflower, cored and chopped
1 large onion, chopped
2 large potatoes, peeled and chopped
2 carrots, chopped
3 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
3 cloves garlic, minced
2 tablespoons butter
2 teaspoons dried thyme, divided
Sea salt and fresh ground pepper, to taste
croutons, for garnish (optional)
In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!