This velvety cauliflower soup gets its silky body from tender cauliflower florets and diced potato, simmered right in the pot with chicken broth until they practically melt at the touch of a fork. A quick blitz with an immersion blender turns everything ultra-smooth, and a swirl of heavy cream folded in at the end gives it that rich, restaurant-style finish. Garlic-infused oil and sliced scallion greens build savory depth from the very first step, while white pepper keeps the flavor bright without overpowering the cauliflower. Ladled into bowls with a scatter of fresh chives and a thin drizzle of olive oil, it's the kind of comforting, spoon-clinging soup that feels indulgent but comes together with simple, straightforward ingredients. It's a naturally solid pick for a gluten free table, no special planning required.
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Heat the garlic-infused oil in a large pot over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
Add the cauliflower florets, diced potato, salt, and white pepper. Stir to coat in the oil, then pour in the chicken broth. Bring to a boil over medium-high heat.
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