Boil Water & Prep Potatoes:
First, bring a large pot of water to a boil. While waiting, peel and chop the potatoes into chunks. Once ready, add them to the pot.

Prep Cauliflower:
Cut the cauliflower into florets and rinse well.

Prep Onion:
Peel the half onion and cut it into 2 or 3 pieces.

Check Doneness:
Boil until the potatoes and cauliflower are tender—you should be able to easily pierce them with a fork or knife. Drain everything using a colander (optional tip: run cold water while draining the hot water).

Blend & Add Dairy:
Return everything to the pot. Add milk and butter to taste (there are no fixed amounts, adjust depending on your preference for thickness and creaminess). For a thicker soup, use less milk; for a creamier texture, add more milk and butter.

Season to Taste:
Taste the soup and adjust salt. If you’d like, add a bit more butter now.

Serve:
Pour the soup into bowls, sprinkle with freshly ground black pepper, and drizzle a little olive oil on top.

Enjoy!
Time to eat!