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Cheesy Cauliflower and Potato Soup

Cheesy Cauliflower and Potato Soup
"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" —Trisha Kruse, Eagle, Idaho
5 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 package (16 ounces) frozen cauliflower
  • 1 cup frozen sliced carrots
  • 3 tablespoons dried minced onion
  • 1 tablespoon chicken bouillon granules
  • 2-1/4 cups water, divided
  • 2 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 4 teaspoons cornstarch
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large saucepan, combine the vegetables, onion, bouillon and 2
  • cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6
  • minutes or until vegetables are tender.
  • Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch
  • and remaining water until smooth; gradually stir into soup. Bring to
  • a boil; cook and stir for 2 minutes or until slightly thickened.
  • Stir in cheese until melted. Yield: 5 servings.
Nutrition Facts: 1-1/3 cups equals 231 calories,
© Taste of Home 2013

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Cheesy Cauliflower and Potato Soup (continued)

Nutrition Facts: 10 g fat (7 g saturated fat), 37 mg cholesterol, 1,168 mg sodium, 24 g carbohydrate, 4 g fiber, 11 g protein.
© Taste of Home 2013