Peel and cut potato into 1" dice.

Cut cauliflower florets into bite-sized pieces.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince largest sage leaf. Reserve remaining leaves whole.

Halve, peel, and coarsely chop shallot.

Coarsely chop garlic.

Place a medium pot over medium heat and add 2 tsp. olive oil.

Add shallots and garlic to hot pot and stir occasionally until softened, 1-2 minutes.

Add cauliflower and potatoes and stir occasionally until combined, 1-2 minutes.

Add 1 1/2 cups water, garlic salt, mirepoix base, and cream base. Stir to combine and bring to a simmer.

Once simmering, reduce heat to medium-low, cover, and stir occasionally until vegetables are very tender, 14-16 minutes.

Remove from burner. Let cool slightly, 5-10 minutes.

While soup simmers, continue recipe.

Separate ciabatta and halve diagonally. Drizzle cut-sides with 2 tsp. olive oil, a pinch of salt and pepper, minced sage, then cheese.

Broil under hot broiler until cheese is melted and golden-brown, 3-5 minutes.

Carefully remove from broiler.

Don't text and broil! Keep an eye on oven as toast may burn easily under broiler.

Place a small non-stick pan over medium-low heat.

Add butter and whole sage leaves to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.

Remove from burner.

Carefully use an immersion blender or add soup to a heat-proof blender and puree until smooth.

Don't have a blender? Using a potato masher, mash mixture until no large chunks remain.

Return soup to pot and return to a simmer.

If soup is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Stir in 1 tsp. lemon juice. Season with salt and pepper to taste.

Remove from burner.

Plate dish as pictured on front of card, topping soup with sage brown butter. Squeeze lemon wedges over soup to taste. Bon appétit!