Soup - Cauliflower and Cheese

1 medium-large potato, peeled and diced (approximately 2-3 cups diced)
1 large cauliflower, hand broken into floets (put aside 2 cups)
1 medium carrot, peeled and chopped
3 medium cloves garlic, peeled
1 1/2 Cups chopped onion
1 1/2 tsp salt
4 Cups water
2 Cups grated cheddar cheese
3/4 Cups milk
1 tsp dill
1/2 tsp caraway seeds
black pepper to taste

Place potato, cauliflower (except 2 cups reserved), carrot, garlic, onion, salt and water in a large saucepan and bring to boil.  Simmer until all vegetables are very tender
Puree in food processor and transfer to large pot.
Steam the reserved cauliflower pieces until just tender
Add these to puree along with cheddar cheese, milk, dill, caraway seeds and papper.
Heat gently and serve with cheddar cheese garnish

Thank you for the recipe, Robin!

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