Cheesy Cauliflower and Potato Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" —Trisha Kruse, Eagle, Idaho
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
Directions
-
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.
Nutrition Facts
1-1/3 cups: 231 calories, 10g fat (7g saturated fat), 37mg cholesterol, 1168mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC