A comforting and creamy soup combining the hearty flavors of potatoes and cauliflower, perfect for a cozy meal.
Heat the butter in a large saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion, celery, and carrot to the saucepan and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the potatoes and cauliflower to the saucepan, followed by enough water to cover the vegetables. Bring to a boil.
Cut the vegetables into uniform pieces for even cooking.
Reduce the heat and simmer until the vegetables are tender.
Cover the saucepan partially to retain heat while allowing steam to escape.
Blend the soup partially using an immersion blender for a creamy texture, leaving some chunks for a hearty feel.
Blend in short bursts to control the texture of the soup.
Stir in the milk and shredded Swiss cheese until melted and combined.
Add the cheese gradually to prevent clumping.
Season the soup with salt and pepper to taste.
Taste the soup before adding salt to ensure the seasoning is balanced.
Serve the soup hot, garnished with fresh herbs if desired.
Pair the soup with crusty bread for a complete meal.
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