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Soups

Cheesy Cauliflower Soup

8 servings

servings

4 hours 15 minutes

total time

Ingredients

1 large head cauliflower, broken into florets

2 cups chicken broth

2 tablespoons reduced-sodium chicken bouillon granules

2 cups half-and-half cream

2 cups 2% milk

1 medium carrot, shredded

2 bay leaves

1/4 teaspoon garlic powder

1/2 cup mashed potato flakes

2 cups shredded cheddar cheese

Paprika

Directions

In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.

Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.

Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.

In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Nutrition

Serving Size

-

Calories

274

Total Fat

17g fat (11g saturated f

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

68mg

Sodium

738mg

Total Carbohydrate

17g carbohydrate (9g sug

Dietary Fiber

3g fiber)

Total Sugars

-

Protein

13g protein.

8 servings

servings

4 hours 15 minutes

total time
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