| | Directions | | 1.) Place potatoes, cauliflower (reserve 2 C. for later), carrots, garlic, onion, salt and chicken broth in a large pan and bring to a boil. 2.) Simmer until all veggies are tender. 3.) Use a blender and blend mixture until smooth. 4.) Steam the two C. cauliflower that was set aside until tender. 5.) Add cauliflower to the puree along with cheese, milk, dill, caraway, and pepper. 6.) Top with the cheese and serve. |
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| Ingredients | | - |  | 1 potato, peeled and diced (2-3 cups) (large) |
| - | | 1 head cauliflower, cut into florets (reserve 2 cups) (large head) |
| - | | 1 garlic cloves, peeled (medium) |
| - | | 1 1/2 cups onion, chopped |
| - | | 1 1/2 teaspoons salt |
| - | | 4 cups chicken broth |
| - | | 2 cups Cheddar cheese, shredded |
| - | | 3/4 cup Milk |
| - | | 1 teaspoon dill |
| - | | 1/2 teaspoon caraway seed |
| - | | black pepper to taste |
| - | | 1/2 cup cheddar cheese, shredded for garnish |
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