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