Cheesy Cauliflower and Potato Soup Recipe
Cheesy Cauliflower and Potato Soup Recipe photo by Taste of Home

Cheesy Cauliflower and Potato Soup Recipe

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"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1-1/3 cup: 231 calories, 10g fat (7g saturated fat), 37mg cholesterol, 1168mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 11g protein


  1. 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.
  2. 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.
Originally published as Creamy Cauliflower Soup in Simple & Delicious October/November 2010, p21

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Reviewed Apr. 29, 2014

"Excellent soup very good flavor definitely make it again."

Reviewed Aug. 1, 2012

"I used fresh cauliflower and carrots from my garden and added some cooked chicken. This is an amazing dish."

Reviewed Oct. 12, 2011

"yummy i used a lot off substitutions though, and added a few yummy herbs and stuff!"

Reviewed Sep. 30, 2011

"Really yummy, quick and simple to put together, but healthy, too!"

Reviewed Jun. 25, 2011

"Really tasty!"

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