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Melt butter in a 4 quart soup pot over medium
heat. Sauté the onion, garlic, florets and potato
until golden.
Add the water, and bring the mixture to a boil.
Cover pot and boil lightly until cauliflower and
potato are tender. Turn off heat and allow mixture
to cool.
Blend the mixture by 2 or 3 cups at a time with an
electric blender until smooth.
Place the blended soup back in the soup pot and
heat over medium-low heat. Stir in the nutmeg,
salt, pepper and milk and bring to a simmer.
Add the cheese and stir until melted and soup has
thickened.
Top with chives, if desired.
6 Servings.
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