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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Found in TOH Simple & Delicious by Trisha Kruse. Sounds like an easy and hearty soup served with a salad and Ham and Swiss Biscuits which I will submit. I would use fresh cauliflower, carrots and fresh minced onions if available and chicken stock for 2 cups of the water and bouillon...but posting as written. Ingredients:
1 (16 ounce) package frozen cauliflower |
1 cup frozen sliced carrots |
3 tablespoons dried minced onions |
1 tablespoon chicken bouillon granule |
2 1/4 cups water, divided |
2 cups 2% milk |
1 (10 3/4 ounce) can condensed cream of potato soup, undiluted |
1/2 teaspoon garlic powder |
1/8 teaspoon ground nutmeg |
4 teaspoons cornstarch |
1 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
2. Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gruadually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.
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