Chop:

   - 1 onion

   - 4 medium carrots (1 lb)

Melt over medium heat:

   - 1/4 cup butter

Cook the onions and carrots in the melted butter about 8-10 minutes.

Meanwhile, chop into florets:

   - 3 large heads cauliflower (6-7 lbs)

Add the cauliflower and cook for another 5 minutes. While it's cooking, add:

   - 2 tsp chicken bouillon

   - 1 tsp garlic powder

   - 1 tsp onion powder

   - 1 tsp paprika

   - 1 tsp salt

   - 1/2 tsp pepper

After that, add:

   - 8-12 cups water

   - 1-2 cups milk or cream

Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes.

Blend with the immersion blender, as desired.