1/2 c. raw potato chunks
2 c. cauliflower, broken up
1 c. chopped carrots
3 cloves garlic
1 c. chopped onion
1 1/2 tsp. salt
4 c. chicken stock
1 1/2 c. grated Cheddar
3/4 c. milk
1/4 tsp. dill weed
1/4 tsp. caraway seed
1/4 tsp. dry mustard
1/4 tsp. black pepper
3/4 c. buttermilk

Place vegetables and garlic in chicken stock and bring to a boil. Cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender. Add cheese, milk, dill weed, caraway, dry mustard, pepper and salt to puree mixture. Heat gently for 30 minutes. Before serving add additional cheese, buttermilk and chives. Whisk and serve.