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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
  • Total Time
    Prep: 30 min. Cook: 3-3/4 hours
  • Makes
    8 servings (2 quarts)


  • 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 shredded cheddar cheese
  • Paprika


  • 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.
Nutrition Facts
1 cup: 274 calories, 17g fat (11g saturated fat), 68mg cholesterol, 738mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 13g protein.

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