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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This soup is nutritious and delicious! Whenever I see cauliflower at the grocery store or produce stand, I immediately plan to make this recipe. Ingredients:
1/4 cup water |
2 tablespoons butter |
1/2 cup shredded carrots |
1/4 cup chopped onion |
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
2 cups milk |
1 can (7 ounces) whole kernel corn, drained |
1 to 2 cups fresh or frozen cauliflower florets, cooked just until tender |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup shredded provolone or mozzarella cheese |
1/8 teaspoon pepper |
Directions:
1. In a saucepan, heat first four ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately. Yield: 6-8 servings.
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