This velvety soup gets its silky texture from cauliflower and potato simmered until fork-tender, then blended completely smooth with an immersion blender or countertop blender. Garlic-infused oil and sliced scallion greens build a fragrant base before the vegetables go in, and a generous pour of heavy cream at the end gives the whole pot a rich, luxurious finish. White pepper keeps the seasoning gentle and warm rather than sharp, letting the cauliflower's natural sweetness come through. Finished with a scatter of fresh chives and a drizzle of good olive oil, it's the kind of comforting, spoonable bowl that feels special enough for company but easy enough for a weeknight. It's a solid pick for a vegetarian table, whether you're serving it as a starter or making a full meal of it with some crusty bread on the side.
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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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