From The Moosewood Cookbook
2-3 cups potato, diced (about 1 medium) 1 large cauliflower, cut or broken into florets
1 medium carrot, peeled and chopped (reserve 2 cups of florets)
3 medium cloves garlic, peeled 1 ½ cups chopped onion
1 ½ tsp salt 4 cups water
2 cups (packed) grated cheddar ¾ cup milk
1 tsp dried dill ½ tsp caraway seeds
black pepper, to taste
Place potato, cauliflower (except 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables are very tender. Puree in a blender or food processor, and transfer to a kettle or Dutch oven. Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all remaining ingredients. Heat gently, and serve topped with a little extra cheese.
Makes six or more servings.