Cauliflower Potato Soup

"A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese."

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

• water, or as needed

• 1 cube chicken bouillon

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1/2 cup milk

• 1/2 (8 ounce) package cream cheese

• 1 tablespoon bacon bits, or more to taste

• 1/4 cup chopped fresh parsley, or more to taste

• 1/2 cup shredded Cheddar cheese

Directions

1. Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.

2. Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.

3. Cook on Low, stirring occasionally, for 2 1/2 hours.

4. Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

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