Cauliflower Potato Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

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 calories
carbohydrate: 45.8 g
cholesterol: 55.6 mg
fat: 20.3 g
fiber: 6.9 g
protein: 15.9 g
saturatedFat: 11 g
servingSize: -
sodium: 1087.3 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Cook on Low, stirring occasionally, for 2 1/2 hours.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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

Do you like the recipe? Share this tasty recipe!