Ruth Worden of Massena, New York says, “When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe.”
Prep: 30mins
Cook: 3- 3/4hours
Yield: 8 servings (2 quarts).
INGREDIENTS
1 large head cauliflower, broken into florets
2 cups chicken broth
2 tablespoons reduced-sodium chicken bouillon granules
2 cups half-and-half cream
2 cups milk
1 medium carrot, shredded
2 bay leaves
1/4 teaspoon garlic powder
1/2 cup mashed potato flakes
2 cups (8 ounces) shredded cheddar cheese
Paprika
PROCEDURE
In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender.
Mash cauliflower. Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes; cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
Recipe taken from Taste Of Home Magazine October-November 2006
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