2 Tbsp butter
1 large onion, chopped
4 cloves garlic
2 large potatoes, cubed
2 carrots, chopped
3-1/2 cups chicken broth
1 head cauliflower, chopped
1 cup milk
1 tsp salt
½ tsp black pepper
1/8 tsp nutmeg
1 tsp parsley (dried)
In large pot over medium heat, melt butter. Stir in onion and garlic, cook until onion is translucent. Stir in potatoes and carrot, cook 5 minutes more. Add chicken broth, cover and reduce heat. Stir in cauliflower; simmer until vegetables are tender. Remove from heat.
Puree in batches in blender or food processor. Alternatively puree in pot with immersion blender. Return to low heat and stir in milk and alt, pepper & nutmeg. Heat through. Garnish with parsley.