4 c. chicken broth 1 large onion, chopped
6-8 oz. shredded sharp cheddar cheese 1 T. flour
2 c. chopped, peeled potatoes 1 c. chopped, peeled carrot
1/4 tsp. each-dill, dried mustard and 3 cloves garlic, minced
pepper Salt and pepper to taste
2 c. chopped cauliflower Ham is optional
3/4 c. milk
Combine broth, potatoes, cauliflower, onion, carrot, and garlic in a large pan and
bring to a boil.
Cover and simmer 15-20 minutes, until vegetables are tender.
Remove from heat and puree with an immersion blender.
Return pan to heat and gradually add cheese, dill, mustard, and pepper.
Stir until cheese melts.
Blend milk and flour until smooth and pour slowly into hot soup, stirring until well blended.
Enjoy! (This is served with Amish dill bread and garlic scape pesto butter)
This freezes very well!