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Cheesy Cauliflower-Potato Soup

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"A creamy cauliflower-potato soup that's cheesy, delicious, and easy to make."
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Ingredients

55 m servings 281
Original recipe yields 8 servings

Directions

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  1. Place cauliflower, potatoes, and onions in a large pot. Pour in chicken broth and bacon bits, cover, and bring to a boil over high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Stir in Cheddar cheese, milk, cream, salt, black pepper, and cayenne pepper until thoroughly combined and cheese has melted.
  2. Puree soup with an immersion blender until smooth. Adjust seasoning as needed.

Footnotes

  • Cook's Note:
  • White onions can be used in place of Spanish onions, if preferred.

Nutrition Facts


Per Serving: 281 calories; 15.7 22 14.8 53 1337 Full nutrition

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