The mashed potatoes and cheese in this Cauliflower Soup Recipe hit the spot on a cold night. This creamy soup makes a great comfort food for autumn and winter parties as well as a hearty appetizer.
- 1 large head of cauliflower broken into florets
- 2 Cups chicken broth
- 2 Tbsp chicken bouillon granules
- 2 Cups half and half
- 2 Cups milk
- 1 carrot, shredded
- 1 bay leaf
- 1/4 tsp garlic powder
- 1/2 Cup instant mashed potato flakes
- 1 (8 oz) pkg. cheddar cheese, shredded
Bring cauliflower, broth and bouillon granules to a brisk boil in a large soup pot on high heat.
Cover, reduce heat to low and simmer for 25 minutes until cauliflower is tender.
Remove cauliflower from the pot and mash. Place mashed cauliflower in a crock pot with the boiled broth.
Add the cream, milk, carrots, bay leaf and garlic powder.
Stir to mix well.
Cover and cook 3 hours on low.
Stir in the potato flakes. Cover and cook 40 minutes on low or until the soup is as thick as desired.
Place the soup into a blender in small batches and blend until smooth.
Return all soup to the crock pot and add cheese. Stir.
Cover and cook on low an additional 15 to 20 minutes to melt the cheese.
Skip the blender if you prefer a chunky soup and want to save time on preparation and clean up.