Creamy cauliflower soup

Heat the olive oil and butter in a large soup pot over medium heat.
Add the chopped onions and garlic to the pot. Sauté for about 5 minutes or until the onions become translucent and fragrant.
Add the diced potatoes and cauliflower florets to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the cauliflower and potatoes are tender.
Once the vegetables are soft, use an immersion blender or a regular blender to puree the soup until it's smooth and creamy.
Return the pureed soup to the pot if you used a regular blender. Place the pot back on low heat.
Stir in the whole milk and heavy cream. Allow the soup to heat through but do not bring it to a boil to prevent curdling. Season with salt and pepper to taste.
Once the soup is heated and seasoned to your liking, remove it from the heat.
Serve the creamy cauliflower soup hot, garnished with fresh parsley or chives if desired.
Enjoy your delicious and creamy cauliflower soup! This recipe should yield approximately 4 servings. Adjust the seasoning and consistency according to your preferences.