4 cups water or 4 cups stock
2 cups chopped potatoes
1 head cauliflower, broken into florets
1 cup chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1 1/2 cups shredded cheddar cheese (6 oz)
1 1/2 teaspoons salt
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk
Directions:
1 Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
2 Bring to a boil.
3 Simmer 15 minutes or until vegetables are tender.
4 Remove from heat and let cool 20 minutes.
5 Puree in food processor or blender or use hand blender.
6 Return to pan and stir in remaining ingredients until cheese melts.
