This soup is the best comfort food for a cold day and freezes well without the milk. Try cream in place of milk for a thicker soup.
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.
Per Serving: 165 calories; protein 6.8g; carbohydrates 34.7g; fat 0.9g; cholesterol 4.1mg; sodium 711.1mg.