Everyday Meals

Cauliflower Potato Soup


  • 1 head cauliflower, stemmed and chopped
  • 2 large red potatoes, cut into 1-inch pieces
  • 5baby 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) cancondensed cream of chicken soup
  • ½ cup milk
  • ½ (8 ounce) package cream cheese
  • 1 tablespoon bacon bits, or more to taste
  • ¼ cup chopped fresh parsley, or more to taste
  • ½ cup shredded Cheddar cheese
  • Directions

  • Step 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.


  • Step 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.

  • Step 3

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

  • Step 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.

  • Editor's Note:

    The nutrition data for this recipe includes the full amount of the chicken broth. The actual amount of the broth consumed will vary.

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