- 4 cups chicken broth
- 1 large head cauliflower, chopped
- 2 large potatoes, chopped
- 1 large onion, sliced
- 2 carrots, sliced, or more to taste
- salt and ground black pepper to taste
- 1/4 cup milk
- Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
- Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.