Cauliflower Potato Soup

Name: Cauliflower Potato Soup
Total time: 215
Yield: 4
Ingredients: 1 head cauliflower, stemmed and chopped; 2 large red potatoes, cut into 1-inch pieces; 5 baby carrots, cut into 1/2-inch slices, or more to taste; 2 teaspoons dried onion flakes, or to taste; water, or as needed; 1 cube chicken bouillon; 1 (10.75 ounce) can condensed cream of chicken soup; 0.5 cup milk; 0.5 (8 ounce) package cream cheese; 1 tablespoon bacon bits, or more to taste; 0.25 cup chopped fresh parsley, or more to taste; 0.5 cup shredded Cheddar cheese

Recipe by AMYL22 from allrecipes.com

Soup 4 Hr. 35 Mins.

Ingredients

4 servings

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1 head cauliflower, stemmed and chopped
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2 large red potatoes, cut into 1-inch pieces
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5 baby carrots, cut into 1/2-inch slices, or more to taste
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2 teaspoons dried onion flakes, or to taste
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water, or as needed
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1 cube chicken bouillon

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1 (10.75 ounce) can condensed cream of chicken soup
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0.5 cup milk
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0.5 (8 ounce) package cream cheese
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1 tablespoon bacon bits, or more to taste
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0.25 cup chopped fresh parsley, or more to taste
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0.5 cup shredded Cheddar cheese

Instructions

Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
Ladle into bowls and top with shredded cheese.