Mom's Excellent Creamy Cauliflower Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 3 garlic cloves, minced
• 1 cup carrot, chopped
• 2 cups potatoes, chopped
• 2 cups cauliflower florets, chopped
• 4 cups chicken stock or water
• 1/4 teaspoon dill
• 1/4 teaspoon caraway seed
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1 1/2 cups cheddar cheese (grated) or Velveeta cheese (or comb)
• 1 (8 ounce) can evaporated skim milk
• 1 hot banana pepper

Directions

1. 1

   salt to taste In a large stock pot, saute onion, garlic, celery, and carrots till tender.

2. 2

   Add stock or water to pan with potato cubes, cauliflower and banana pepper.

3. 3

   Bring to a boil and simmer for 20 minutes, or till vegetables are tender.

4. 4

   At this point, add seasonings, except salt. Taste for heat, and if ok, remove banana pepper now.

5. 5

   If you like it hotter, leave till desired heat is achieved, remembering that reheating the soup will make it hotter each time. Next, add the milk and heat to a slow simmer.

6. 6

   Now, add the cheese. I use 1-2 cups of Velveeta, and or sharp cheddar cheese shredded, and stir in until melted.

7. 7

   Now salt to taste and serve.

8. 8

   NOTES : If a banana pepper is unavailable, use crushed red pepper flakes.

9. 9

   I also add shredded sharp cheddar cheese with the Velveeta.

10. 10

    I also like the caraway flavor and add more than my Mom does.