Cauliflower-Cheddar Soup

4 c chicken stock
2 c chopped potatoes
1 head cauliflower, broken into flowerets
1 c chopped onion
1 c chopped carrot
3 cloves garlic, minced
1 1/2 c shredded cheddar cheese
1 1/2 tsp salt
1/4 tsp dill
1/4 tsp dry mustard
1/8 tsp pepper
3/4 c milk

Combine stock, potatoes, cauliflower, onion, carrot and garlic in a large pot.
Bring to a boil.
Simmer for 15 minutes or until vegetables are tender.
Remove from heat and let cool.
Puree in food processor or blended.
Return to pan and stir in remaing ingredients and cook until cheese melts.