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Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes. Stir chicken broth, potatoes, and carrots into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until carrots and potatoes are tender, 10 to 15 minutes. Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches. Return pureed vegetables to broth and bring to a simmer. Stir cauliflower, dill, and mustard powder into broth mixture. Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Stainless press for hard cheeses — cheddar, gouda, manchego
Hand blender for emulsifications, purees, soups, sauces