Silky-Smooth Cauliflower and Potato Soup

1. In a large pot over medium heat, melt the butter with the olive oil; add to this the cauliflower florets, the cubed potatoes, the onion and the garlic. Gently stir for several minutes to coat in the butter/oil.
2. Add the hot chicken (or veggie) stock to the pot, stir, and then add the salt, pepper and paprika. Allow to gently simmer on medium-low heat, uncovered, for about 20-22 minutes, until potatoes are tender.
3. Once vegetables are tender, remove from heat. Using a hand-held immersion blender, puree thoroughly until completely smooth and silky. (If using a blender, blend in small increments to prevent the soup from splattering, and return to pot.)
4. Finish the soup by whisking in the lemon juice and the light sour cream. Check and adjust the salt/pepper, if necessary.
5. Ladle into bowls and garnish each bowl with 1 teaspoon of chopped green onion, and 2 tablespoons of croutons. Enjoy!