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Creamy Cauliflower Soup

1 tablespoon olive oil
1 cup onion, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup carrot, chopped
2 cups potato, chopped
2 cups cauliflower flowerets, chopped
4 cups chicken stock, or water
1/4 teaspoon dill
1/4 teaspoon caraway seed or more
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1 1/2 cups grated cheddar cheese, or Velveeta or combination
1 can evaporated skimmed milk
1 hot banana pepper
salt to taste

In a large stock pot, saute onion, garlic, celery, and carrots till
tender. Add stock or water to pan with potato cubes, cauliflower
and banana pepper. Bring to a boil and simmer for 20 minutes, or
till vegetables are tender. At this point, add seasonings, except
salt. Taste for heat, and if ok, remove banana pepper now. 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. Now, add the cheese. I use 1-2
cups of Velveeta, and or sharp cheddar cheese shredded, and stir
in until melted. Now salt to taste and serve.

NOTES: If a banana pepper is unavailable, use crushed red pepper
flakes. I also add shredded sharp cheddar cheese with the Velveeta.

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