3 1/2 c. cauliflowerets, divided
2 c. peeled & diced potato
1 c. chopped carrots
3 med. cloves garlic
1 c. chopped onion
1 1/2 tsp. salt
4 c. chicken broth
1 1/2 c. grated cheddar cheese
3/4 c. milk
1/4 tsp. dried dill weed
1/4 tsp. caraway seed (opt.)
1/4 tsp. dry mustard
Freshly ground pepper
2 tbsp. butter
3/4 c. buttermilk
Chopped green onions

Combine 2 cups cauliflowerets, potatoes, carrots, garlic, onion, salt and chicken broth in a large kettle. Bring to a boil; cover and simmer for 15 minutes. Let cool for 10 minutes. Puree mixture in blender until smooth and creamy.

Transfer mixture to large kettle. Whisk in cheese, milk, dill weed, caraway seed, mustard and pepper. Heat soup slowly over low heat. Cut remaining 1 1/2 cups cauliflowerets into small bits. Saute in butter in small skillet over medium heat until tender. Add to soup mixture. Whisk in buttermilk. Heat through. Serve topped with chopped green onions and extra grated cheese. Serves 6.