Potato Cauliflower Cheese Soup

2 1/2 cups diced potatoes

1 large head cauliflower, cut in florets (reserve 1 cup)

1 carrot, peeled and sliced

1 large onion, chopped

3 cloves garlic

6 cups water

3 chicken bouillon cubes

1 tsp salt

3/4 cup milk

4 oz shredded cheddar cheese

1 tsp dill weed

pepper to taste

Steam reserved cauliflower until soft; set aside. Place potato, cauliflower (except reserved), carrot, garlic, onion, salt, water and bouillon cubes in large pan. Bring to a boil; reduce heat and simmer until vegetables are tender. Puree in blender; return to pan. Add reserved cauliflower, milk, cheese, dill weed and pepper. Heat for 3-5 minutes to allow cheese to melt and soup to warm.

1/6 (appx 1 3/4 cups)=176 calories/7 g. fat/4 g. fiber