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Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion and shallots; cook, stirring occasionally, until slightly softened, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
Season with the salt, then mix in the potato and vegetable broth.
Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8-10 minutes or until the potatoes are tender.
Add in the cauliflower, dried mustard, thyme, cayenne, white pepper, and nutmeg; cook about 10 minutes more, until the cauliflower is tender.
Stir in the heavy cream and cheddar cheese until melted.
Puree with a hand-held immersion blender for a chunky texture (or a regular blender for a smoother texture, working in batches.) Mix in additional broth if the soup is too thick.
Taste and adjust seasoning, if necessary.
Serve warm in bowls, topped with additional shredded cheese and croutons.