This is a classic combination of flavours. This is quite a filling soup recipe so a little goes a long way. For a varied flavour why not try adding in a little curry powder when cooking the soup for a mild curried alternative or go bolder and add some blue cheese.
Melt the butter in a large saucepan and add in the chopped onion and garlic.
Sweat the vegetables off for approximately 2 minutes over a gentle heat until they are softened down. Add in the cauliflower pieces, the chopped potatoes and continue to cook a further moment or two. Season the mixture lightly at this stage.
Now pour in the warm chicken stock and the cream and allow the entire mixture to come to the boil. Reduce the heat to a gentle simmer and cook for 10-15 minutes until the vegetables have softened.
Remove from the heat, stir in half of the cheese and blend the soup with a hand blender adding additional stock if you desire. Correct the seasoning of the soup and reheat it gently.
Serve the soup garnished with some additional crumble of cheese on top.