Cream of Cauliflower Soup
By s_curtis444
Rate this recipe
4/5
(3 Votes)
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
Details
Preparation
Step 1
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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