Cheesy Cauliflower and Potato Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it! âTrisha 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 2% 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 |
Directions:
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.
2. 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. Yield: 5 servings.
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