Cauliflower Potato Soup Tasty Recipes

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Cauliflower Potato Soup

"A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese."

Ingredients :

• 1 head cauliflower, stemmed and chopped
• 2 large red potatoes, cut into 1-inch pieces
• 5 baby carrots, cut into 1/2-inch slices, or more to taste
• 2 teaspoons dried onion flakes, or to taste
• water, or as needed
• 1 cube chicken bouillon
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 (8 ounce) package cream cheese
• 1 tablespoon bacon bits, or more to taste
• 1/4 cup chopped fresh parsley, or more to taste
• 1/2 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 3H25M

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Notes :

• The nutrition data for this recipe includes the full amount of the chicken broth. The actual amount of the broth consumed will vary.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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