Cauliflower - Cheese Soup

2 c. potato chunks
2 c. cauiliflowerette
1 c. carrots, chopped
3 med. cloves garlic
1 c. onion, chopped
1 1/2 tsp. salt
4 c. water or stock
1 1/2 c. cheese, grated
3/4 c. milk
1/4 tsp. dillweed
1/4 tsp. dry mustard & pepper

Place first 7 ingredients together in a pot; cover and simmer until tender. Let cool. Puree entire pot full in blender until smooth and creamy. Transfer to a thick kettle and whisk in the cheese, milk, dillweed and mustard and pepper. Steam or saute in butter 1 1/2 cups more cauliflowerets. Add these in the soup. Just before serving, whisk in 3/4 cup buttermilk. Serve topped with chopped scallions and extra cheese. Puree is done cupfuls at a time transferring blenderful after blenderful into thicker kettle or double boiler.

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