salt to taste In a large stock pot, saute 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.
NOTES : If a banana pepper is unavailable, use crushed red pepper flakes.
I also add shredded sharp cheddar cheese with the Velveeta.
I also like the caraway flavor and add more than my Mom does.