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

James

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Puree soup with an immersion blender until smooth. Adjust seasoning as needed.

Cook's Note:

White onions can be used in place of Spanish onions, if preferred.

Nutrition Facts

281 calories; protein 14.8g 30% DV; carbohydrates 22g 7% DV; fat 15.7g 24% DV; cholesterol 52.9mg 18% DV; sodium 1336.7mg 54% DV. Full Nutrition
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