A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Ingredients
- head cauliflower, stemmed and: 1 piece (chopped)
- red potatoes: 2 piece (cut into 1-inch pieces)
- baby carrots: 5 piece (cut into 1/2 inch slices, to taste)
- onion flakes: 2 tsp (to taste, dried)
- water: 3 cups (or as needed)
- cube chicken bouillon: 1 piece
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- milk: 0.5 cup
- cream cheese: 0.5 pack (8 ounce pack)
- bacon bits: 1 Tbsp (to taste)
- fresh parsley: 0.25 cup (to taste, chopped)
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
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Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
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Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
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Ladle into bowls and top with shredded cheese.
