Cheesy Cauliflower Soup

Name: Cheesy Cauliflower Soup
Prep time: 30 min
Cook time: 3 h 45 min
Total time: 4 h 15 min
Yield: 8 servings (2 quarts).
Ingredients: 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

TOTAL TIME: Prep: 30 min. Cook: 3-3/4 hours YIELD: 8 servings (2 quarts).

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

Ingredients

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

Directions

1. 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.
2. 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.
3. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
4. 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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