Cauliflower Potato Soup

Cauliflower Potato Soup

by Edgar Robin 2 years ago
4.8 (10)
3 hours
415.6 kcal
45.8 g carbs
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Description

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
  • 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
Directions
  1. 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. 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. 3. Cook on Low, stirring occasionally, for 2 1/2 hours.
  4. 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.
Nutrition Facts
serving: 4 servings
calories: 415.6 kcal
carbohydrates: 45.8 g
protein: 15.9 g
saturated fat: 11 g
cholesterol: 55.6 mg
sodium: 1087.3 mg
fiber: 6.9 g
sugar: 7.5 g