Cauliflower Cheese Soup

1. Place potato, cauliflower (except for the 2 cups reserved), carrot, garlic, onion, salt and water in a large saucepan. 2. Bring to a boil, then simmer until all the vegetables are very tender. 3. Puree in a blender or food processor, and transfer to a kettle or Dutch oven. 4. Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all remaining ingredients. 5. Heat gently, and serve topped with a little extra cheese. 6. Serve with some local bread and everything will be a-ok (mostly). 7. Note: based on a recipe from Fresh Abundance.