Cauliflower Potato Soup
Ingredients
- 1 head cauliflower, stemmed and chopped
- 2 large red potatoes, cut into 1-inch pieces
- 5 baby carrots, cut into 1/2-inch slices, or more to taste
- 2 teaspoons dried onion flakes, or to taste
- 3 cups water, or as needed
- 1 cube chicken bouillon
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup milk
- ½ (8 ounce) package cream cheese
- 1 tablespoon bacon bits, or more to taste
- ¼ cup chopped fresh parsley, or more to taste
- ½ cup shredded Cheddar cheese
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Instructions
- Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
- Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
- Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
- Ladle into bowls and top with shredded cheese.
Source
Original recipe: View Original