Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Cauliflower Potato Soup

4

215 min

Cauliflower Potato Soup

Cauliflower Potato Soup Photo 1

Time

215 min

Serving

4 persons

Calories

430

Rating

4.00★ (111)

Cuisine

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

Ingredients

  • head cauliflower, stemmed and: 1 piece (chopped)
  • red potatoes: 2 piece (cut into 1-inch pieces)
  • baby carrots: 5 piece (cut into 1/2 inch slices, to taste)
  • onion flakes: 2 tsp (to taste, dried)
  • water: 3 cups (or as needed)
  • cube chicken bouillon: 1 piece
  • condensed cream of chicken soup: 1 can (10.5 ounce can)
  • milk: 0.5 cup
  • cream cheese: 0.5 pack (8 ounce pack)
  • bacon bits: 1 Tbsp (to taste)
  • fresh parsley: 0.25 cup (to taste, chopped)
  • cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

Cauliflower Potato Soup Photo 21
Cauliflower Potato Soup Photo 32
Cauliflower Potato Soup Photo 43
Cauliflower Potato Soup Photo 54
  1. Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
    Cauliflower Potato Soup Photo 2
  2. Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
    Cauliflower Potato Soup Photo 3
  3. Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
    Cauliflower Potato Soup Photo 4
  4. Ladle into bowls and top with shredded cheese.
    Cauliflower Potato Soup Photo 5

How did you like this article?

You may also like