Cream of Cauliflower Soup II

Everyone starts yearning for creamy soup in the Autumn. Tonight I gave The Bug his choice of how to cook the cauliflower and he chose soup. I decided to try a new recipe--one that's similar to my previous homeade one. This is an adaptation from 1,001 Low-Fat Vegetarian Recipes.

Cream of Cauliflower Soup, II.
1 T olive oil
3/4 to one whole yellow onion, chopped
2 cloves garlic, chopped
1 whole cauliflower, chopped
3 C chicken or vegetable stock or broth, I like Swanson's
2 whole potatoes, peeled and cubed
1/4-1/3 C one-percent milk
freshly ground black pepper
3/4 C shredded cheddar or colby jack cheese
Paprika

In a large soup pot, heat oil over medium heat. Add onion and garlic and lower heat to medium low, cook about 6 minutes till soft. Add cauliflower, stock and potatoes. Bring to a boil then lower heat and simmer about 10-15 minutes--until all is soft.

Blend about 90% of this in a blender. If you like more cauliflower use a slotted spoon to reserve more. Return the puree and cauliflower to your pot. Season with pepper. Add milk and cheese and stir until cheese is melted. Top with paprika and serve with crusty bread.