Cauliflower Potato Soup recipe
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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 ½ cup milk ½ (8 ounce) package cream cheese 1 tablespoon bacon bits, or more to taste ¼ cup chopped fresh parsley, or more to taste ½ cup shredded Cheddar cheese
Nutrition Info
- 415.6 caloriescarbohydrate: 45.8 gcholesterol: 55.6 mgfat: 20.3 gfiber: 6.9 gprotein: 15.9 gsaturatedFat: 11 gservingSize: -sodium: 1087.3 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Potato Soup
Directions
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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.