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Cauliflower Potato Soup
Cauliflower Potato Soup
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Creamy cauliflower soup with bacon, potatoes, carrots, and cheese - a comforting cold-weather dish!
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
  • 0.5 cup milk
  • 0.5 (8 ounce) package cream cheese
  • 1 tablespoon bacon bits, or more to taste
  • 0.25 cup chopped fresh parsley, or more to taste
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • In a pot, combine cauliflower, potatoes, carrots, and onion flakes. Cover with water, stir in a bouillon cube, and bring to a simmer. Cook until cauliflower is tender, approximately 10 minutes.
  • Place the vegetable mixture and around 1 cup of cooking liquid into a slow cooker. Add condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
  • Combine the fresh parsley into the soup and simmer until the veggies are soft and the flavors have melded, for 30 minutes to 1 1/2 hours.
  • Serve in bowls and generously sprinkle with shredded cheese on top.

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