Cream of Cauliflower Soup

Photo by Shannon C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lg. head cauliflower, broken into florets

  • 2

    c. chicken broth

  • 2

    tbsp. chicken bouillon granules

  • 2

    c. half and half

  • 2

    c. milk

  • 1

    med. carrot, shredded

  • 2

    bay leaves

  • 1/4

    tsp. garlic powder

  • 1/2

    c. mashed potato flakes

  • 2

    c. shredded cheddar cheese

Directions

In large saucepan, combine cauliflower, broth, and bouillon. Bring to boil; reduce heat; cover and cook 20 mins. or till tender. Mash cauliflower. Transfer to slow cooker. Stir in the cream, milk, carrot, bay leaves, and garlic powder. Cover and cook on low 3 hours. Stir in potato flakes; cook 30 mins. longer or till thickened. Discard bay leaves. Cool slightly. In blender, process soup in batches till smooth. Return to slow cooker; stir in cheese. Cook till soup is heated through and cheese is melted. Garnish w/ paprika.

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