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Cheesy Cauliflower Soup

Cheesy Cauliflower Soup
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
8 ServingsPrep: 30 min. Cook: 3-3/4 hours

Ingredients

  • 1 large head cauliflower, broken into florets
  • 2 cups chicken broth
  • 2 tablespoons reduced-sodium chicken bouillon granules
  • 2 cups half-and-half cream
  • 2 cups 2% milk
  • 1 medium carrot, shredded
  • 2 bay leaves
  • 1/4 teaspoon garlic powder
  • 1/2 cup mashed potato flakes
  • 2 cups (8 ounces) shredded cheddar cheese
  • Paprika

Directions

  • In a large saucepan, combine the cauliflower, broth and bouillon.
  • Bring to a boil. Reduce heat; cover and cook for 20 minutes or until
  • tender. Mash cauliflower.
  • Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay
  • leaves and garlic powder. Cover and cook on low for 3 hours. Stir in
  • potato flakes.
  • Cook 30 minutes longer or until thickened. Discard bay leaves. Cool
  • slightly.
  • In a blender, process soup in batches until smooth. Return to the
  • slow cooker; stir in cheese. Cook until soup is heated through and
  • cheese is melted. Garnish with paprika. Yield: 8 servings (2
© Taste of Home 2013

2 of 2

Cheesy Cauliflower Soup (continued)

Directions (continued)

  • quarts).
Nutrition Facts: 1 serving (1 cup) equals 274 calories, 17 g fat (11 g saturated fat), 68 mg cholesterol, 738 mg sodium, 17 g carbohydrate, 3 g fiber, 13 g protein.
© Taste of Home 2013