Cheesy Cauliflower and Potato Soup

By Addie

"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 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 (4 ounces) shredded Cheddar cheese

Preparation

Step 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.

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.
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REVIEWS:

I used fresh cauliflower and carrots from my garden and added some cooked chicken. This is an amazing dish.

Yummy! I used a lot off substitutions though, and added a few yummy herbs and stuff!

Really yummy, quick and simple to put together, but healthy, too!


Really tasty!

Creamy, tasty, yummy! Even my hubby & 15 month old liked it!!

I used fresh cauliflower, 2 cans of cream of celery instead of potato and I added alot of different seasonings and it turned out fantastic!

We actually liked this recipe! I loved how "quick" and convenient it was so it was nice to put it together so easily on a busy night - as for flavor, yeah...it was lacking slightly so I just added some pepper and also dried cilantro to give it extra zing - otherwise we loved it! oh wanted to add I added fresh chopped onions instead of the dried.

My family did not like this. It was too bland.