Cheesy Cauliflower Soup

By Susan52

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

Details

Servings 2
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 8 servings (2 quarts).