2 c. potato chunks
2 c. cauliflowerets
1 c. chopped carrots
3 med. cloves garlic
1 c. chopped onion
1 1/2 tsp. salt
4 c. water or stock

Place the above ingredients together in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle and whisk in:

1 1/2 c. grated Cheddar
3/4 c. milk
1/4 tsp. dill weed
1/4 tsp. ground dill or caraway seed
1/4 tsp. dry mustard
Black pepper

Steam or saute in butter 1 1/2 cups more cauliflowerets. Just before serving whisk in 3/4 cup buttermilk (can use tin milk with vinegar added). Serve topped with chopped scallions and extra cheese.