Cheesy Cauliflower Soup

By jeaninemg

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 Spice Islands® Bay Leaves
• 1/4 teaspoon garlic powder
• 1/2 cup mashed potato flakes
• 2 cups (8 ounces) shredded cheddar cheese
• Paprika

Details

Servings 8
Preparation time 30mins
Cooking time 225mins
Adapted from tasteofhome.com

Preparation

Step 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.

•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. Yield: 8 servings (2
quarts).


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



© Taste of Home 2012