Enjoy this thick, creamy cauliflower potato soup topped with bacon and cheese on a cold night.
Preparation Time
15 mins
Cooking Time
3 hr 10 mins
Total Time
3 hr 25 mins
Calories
416 Calories
Recipe Instructions
Step 1
Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
Step 2
Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
Step 3
Cook on Low, stirring occasionally, for 2 1/2 hours.
Step 4
Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 cube chicken bouillon
1 head cauliflower, stemmed and chopped
water, or as needed
1 tablespoon bacon bits, or more to taste
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste