2 c potato chunks

2 c cauliflowerets

1 c carrot, chopped

3 med cloves garlic

1 c onion, chopped

salt and pepper

4 c water

1½ c cheddar cheese, grated

¾ c milk

¼ tsp dill weed

¼ tsp caraway seed

¼ tsp dry mustard

1½ c more cauliflowerets, steamed

¾ c buttermilk

Place first 7 ingredients together in a pot. Bring to boil, cover and simmer 15 min. Let cool 10 min. Puree until smooth and creamy. Whisk in the next 6 ingredients, heating gently. Best if done in a double boiler. Add steamed cauliflowerets and buttermilk. Serve immediately.