Cauliflower Cheese Soup

From the Moosewood Cookbook, but found here.

Cauliflower Cheese Soup (Serves 8-10)

3 medium potatoes, peeled and diced
2 large cauliflowers, one chopped, one cut into neat and uniform little florets
3 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
1 large onion, chopped
1 1/2 tsp. salt
6 cups water
3 cups grated cheddar cheese
2 cups milk
2 tsp dill
1 tsp caraway seeds next time I think I'll grind them first--they're kinda strange floating around in soup
black pepper to taste.

1.) Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes).
2.) While the veggies are cooking, steam the reserved cauliflower florets until tender.
3.) Puree the stewed veggies in batches in a blender. Or use an immersion blender, which would probably reduce your chances of spilling hot soup everywhere like I did. Return the puree to the original pot, stir in the steamed cauliflower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper.