Name: Cheesy Cauliflower and Potato Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
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 shredded cheddar cheese

"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" —Trisha Kruse, Eagle, Idaho

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Cheesy Cauliflower and Potato Soup

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Yield:5 servings

Prep:15 min

Cook:10 min

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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 shredded cheddar cheese

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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.