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Ingredients55 m servings 281
Original recipe yields 8 servings
- 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.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed.
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- Cook's Note:
- White onions can be used in place of Spanish onions, if preferred.
Per Serving: 281 calories; 15.7 22 14.8 53 1337 Full nutrition