Name: Cauliflower Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cauliflower, stemmed and chopped - 1 head; Red potatoes, cut into 1-inch pieces - 2 large; Baby carrots, cut into 1/2-inch slices, or more to taste - 5; Dried onion flakes, or to taste - 2 teaspoons; Water, or as needed - 2 teaspoons; Chicken bouillon - 1 cube; Condensed cream of chicken soup - 1 (10.75 ounce) can; Milk - ½ cup; Cream cheese - ½ (8 ounce) package; Bacon bits, or more to taste - 1 tablespoon; Chopped fresh parsley, or more to taste - ¼ cup; Shredded Cheddar cheese - ½ cup

Ingredients for - Cauliflower Potato Soup

1. Cauliflower, stemmed and chopped 1 head

2. Red potatoes, cut into 1-inch pieces 2 large

3. Baby carrots, cut into 1/2-inch slices, or more to taste 5

4. Dried onion flakes, or to taste 2 teaspoons

5. Water, or as needed 2 teaspoons

6. Chicken bouillon 1 cube

7. Condensed cream of chicken soup 1 (10.75 ounce) can

8. Milk ½ cup

9. Cream cheese ½ (8 ounce) package

10. Bacon bits, or more to taste 1 tablespoon

11. Chopped fresh parsley, or more to taste ¼ cup

12. Shredded Cheddar cheese ½ cup

How to cook deliciously - Cauliflower Potato Soup

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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.