Source: Super Soups and Stews Exchange
Contributed by:  bullcutter2691@yahoo.com

1	tbsp	Olive oil
1	C	Onion chopped
1/2	C	Celery chopped
3		Cloves garlic minced
1	C	Carrot chopped
2	C	Potato chopped
2	C	Cauliflower flowerets -- chopped
4	C	Chicken stock, or water
1/4	tsp	Dill
1/4	tsp	Caraway seed
1/4	tsp	Dry mustard
1/4	tsp	Black pepper
1 1/2	C	Grated cheddar cheese, or Velveeta or whatever you prefer
1	can	Evaporated milk
1		Hot banana pepper
		Salt to taste

• In a large stock pot, sauté 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.

  If a banana pepper is unavailable, use crushed red pepper flakes.