 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. âRuth Worden, Mossena, New York 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 (8 ounces) shredded cheddar cheese |
paprika |
Directions:
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.
2. 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.
3. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
4. 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).
|
|