Sauté the Vegetables:

• In a large pot, heat the olive oil and butter over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent.
• Add the garlic, dried thyme, and dried oregano to the pot. Stir and cook for another 1-2 minutes until fragrant.

Cook the Potatoes and Cauliflower:

• Add the diced potatoes and cauliflower florets to the pot. Stir to combine with the other vegetables.
• Pour in the chicken stock (or vegetable broth). Bring the mixture to a simmer and cook for 10-15 minutes, or until the cauliflower and potatoes are tender when pierced with a fork.

Thicken the Soup:

• In a small bowl, whisk together the flour with a few tablespoons of the soup broth to form a smooth paste. Gradually add this paste to the soup, stirring constantly to prevent lumps. This will help thicken the soup.
• Continue to simmer for an additional 5-10 minutes, stirring occasionally, until the soup has thickened to your desired consistency.

Make the Soup Creamy:

• Once the soup has thickened, reduce the heat to low. Add the milk and stir well to combine. Let the soup cook for another 5 minutes, allowing the flavors to meld together.

Add Cheese:

• Stir in the shredded cheddar cheese until it melts completely, creating a creamy texture. Taste and season with salt and pepper to your liking.

Blend (Optional):

• If you prefer a smooth soup, use an immersion blender to blend the soup until it reaches a creamy consistency. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. If you like some texture, leave it slightly chunky.

Serve:

• Ladle the soup into bowls and garnish with extra shredded cheese, fresh herbs, or a swirl of cream if desired. Serve hot with crusty bread for dipping.