Creamy Cauliflower Cheddar Soup

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 10 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.

Puree with a hand-held immersion blender for a chunky texture (or a regular blender for a smoother texture, working in batches). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese and croutons.