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Cauliflower Potato Soup

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


  • 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


  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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