*Farmhouse Cheddar Soup*
Serves 8

This soup is delicious.  I use a combination of different cheeses in it, but you can leave out the blue cheese if you wish, without too many problems.  I happen to really enjoy the slight tang it gives.  You can reserve a few florets of the cauliflower as well, and saute them in a bit of butter until browned for a garnish as well.  It does look very pretty, but so do toasted bread croutons, especially if you cut them out with a special cutter!

4 cups vegetable or chicken stock
2 cups chopped, peeled potato
1 head of cauliflower, trimmed and broken into florets
1 large onion, peeled and chopped
3 cloves of garlic, peeled and minced
2 cups shredded strong cheddar cheese, divided
1/4 cup of crumbled blue cheese (optional)
1 1/2 tsp salt
1/4 tsp dried dill tops
1/4 tsp dried English Mustard powder
1/8 tsp ground white pepper
3/4 cup whole milk

Combine the stock, potatoes, cauliflower, onions, carrots and garlic in a large pot.  Bring to the boil, then reduce the heat.  Cover and simmer for about 15 minutes, or until all the vegetables are tender.

Remove from the heat and allow to cool for 15 minutes.  If you have a stick blender, use it to puree the soup until it is smooth.  If you don't, you will have to use either your food processor or a standing blender to do it in small batches.  Proceed with care though as you can get a nasty burn if you are not careful.  The heat of the soup creates an expansion of air and it can blow the lid right off your blender!  If I am using this method I always put a towel over the top of the blender and hold it down tightly!

Return the pureed soup to the pan and whisk in the milk, 1 1/2 cups of the cheddar cheese, the blue cheese if using, dill, dry mustard and white pepper.  Taste and adjust seasoning as necessary.  Cook, stirring until all the cheese is melted and the soup is smooth and hot. 

Serve in heated bowls with the rest of the cheese sprinkled on top.  I like to make some little buttered croutons to float on top.  I just cut out shapes of bread with a tiny cookie cutter and brush them with a little butter, then I toast them in a hot oven until they are nicely browned.  A delicious touch and very pretty to look at as well!