Dice onion and add to soup pot along with minced garlic and olive oil. Saute until the onion is soft

Peel and dice the potatoes into 1 inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the pot along with vegetable broth. Place a lid on top, turn tge heat to high and bring pot to a boil. Once boiling, reduce heat to medium-low and let simmer for about 20 minutes or until potatoes and cauliflower are extremely soft

Add evaporated milk to soup. Use immersion blender to puree mixture.

Once soup is pureed, season with smoked paprika, salt and fresh cracked pepper (10-15 cranks)

Heat soup to add cheese, one handful at a time until fully melted.

Serve with sliced green onions for an added pop of flavor.