Cheddar cheese soup... with hidden cauliflower. Freezes great. If you don't want to hide the cauliflower, reserve some florets, saute til tender, and stir in just before serving.
4 cups water or stock
2 cups potato, chopped
1 head cauliflower, broken into florets
1 cup onion, chopped
1 cup carrot, chopped
3 cloves garlic, minced
1-1/2 cups cheddar cheese, shredded (6 oz)
1-1/2 teaspoons salt or to taste
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk
Combine water/stock, potatoes, cauliflower, onion, carrot, and garlic in large stock pot. Bring to a boil. Simmer 15 minutes or until vegetables are tender. Remove from heat and let cool 20 minutes. Puree. Return to pan and stir in remaining ingredients until cheese melts.
I used a crock pot for the veggies, on low for 6 hours. Then added the seasoning and cheese and just mashed up with a potato masher. Really good!
courtesy of Recipezaar