Cauliflower Cheese Soup

In a pot, add:
1 lg. cauliflower, cut into florets (Set aside 2 cups)
1 lg. potato, peeled and diced
1 c onion, chopped
1 c carrot, chopped
1 clove garlic
1 1/4 t salt
4 c water

Bring to a boil. Lower heat, cover, and simmer for 20 minutes.

In the meantime, steam the 2 cups cauliflower in a saucepan for 15 minutes, or until tender. Set aside.

In a blender, puree the soup in batches. Be careful of hot splatters. Return the puree to the stock pot.
Stir in:
3/4 c milk
2 c cheddar cheese, grated
steamed cauliflower florets

Heat gently until cheese is melted. Serve with an extra sprinkle of cheese.

Yields: 6 servings