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butterlobster
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Gather the ingredients.
Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.
Purée soup with an immersion blender until smooth.
Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
Garnish with parsley and enjoy!