Wash and dry the celery. Split down the middle and chop into roughly 1/8-1/4 inch pieces. Put aside in a large bowl. Dice the yellow onion into a similar size and add to the celery. Add the crushed garlic to the bowl.

Next, break down the cauliflower into small florets, wash, drain, and put aside. Peel the yukon gold potatoes and slice into 1/4 inch rounds. Reserve.

In a large pasta or stock pot, heat the 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat, until the butter begins to foam. Add the celery, onions, garlic, a small pinch of salt, and stir it up a bit. Cook while stirring occasionally, for about 4-5 minutes, or until slightly soft. Be very careful not to brown!

Once softened, add the potato rounds and cauliflower to the pot. Give another quick stir. Next, add the stock and raise the heat, bringing the soup to a full boil. After reaching a boil, lower the heat to low, and cover. Allow the soup to simmer for 15-20 minutes, or until the cauliflower and potatoes are soft.

Once cooked, remove from the heat and allow to cool for 10 minutes. Next, in several batches, blend the soup in a blender (or keep it in the pot and use a stick blender), until rich & smooth. Pour each blended batch into a large unused bowl.

Once smooth, return to the pot. Season with approx. 1 teaspoon of kosher salt, 1/4 teaspoon freshly ground black pepper, a pinch of smoked paprika, and a dash of cayenne. Add the remaining 3 tablespoons of butter to finish the soup. Taste and adjust seasoning as desired.

I like to serve this soup with a sprinkling of fresh chives and a side of toasted cheesy toasts, or, you can make toasted croutons (cubed stale bread tossed with olive oil, salt, and pepper, then broiled) for added crunch.

This soup is great served immediately, but even better after it's had time to 'rest'!