Cauliflower Potato Soup Recipe - Allrecipes.com
Cauliflower Potato Soup Recipe
  • READY IN 3+ hrs

Cauliflower Potato Soup

Recipe by  

"A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 25 mins

Directions

  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.
  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.
  3. Cook on Low, stirring occasionally, for 2 1/2 hours.
  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.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the chicken broth. The actual amount of the broth consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2014

One of the best soups I've ever made. After reading the review about it being too chunky I simply took half of it out of the pot and used my immersion blender then added it back in. This smoothed it out quite a bit. I also added a clove of garlic because we love garlic in everything. We are veg so I subbed cream of celery soup for the cream of chicken and veggie broth for bouillon. It was delicious. We'll be making a lot of this over the winter. I think you could use any type of potato, not just red.

 
Most Helpful Critical Review
Mar 16, 2014

I would have mashed the cauliflower bits so the soup is not so chunky. Also it's very thick, and these servings are huge! I doubled this recipe to 8 servings instead of 4, to take it to a church potluck. It would not all fit into my crockpot!

 
Oct 14, 2014

Really, really good. Whole family loves it! I'm a vegetarian so instead of the chicken bouloin/water, I used organic veggie broth. Instead of the cream of chicken, I used cream of mushroom. Making another batch today, will make more tomorrow for canning. Thanks! :)

 
Nov 05, 2013

Loved this! We are making it for the second time tonight, because I have been craving it all week. I left out the cream cheese and bacon in an effort to make this a little healthier, and it was great.

 
Dec 12, 2014

I loved this! Decrease the cream of chicken soup & cream cheese by 1/2 & blend the whole thing before putting it in the crockpot. I don't like the fake meat in it- next time I would add roasted pumpkin seeds, green apple & cilantro. (Nikki Dinki does this to squash soup and it's yummy!)

 
Dec 09, 2014

??? Water? Come on. How much water do we need to put?

 
Nov 22, 2014

Love this recipe! Easy to follow, simple ingredients turn into a delicious meal! And it's great leftover too!

 
Nov 15, 2014

I made this almost exactly as listed and it was delish. I could easily have skipped the crock pot and just done it all on the stove, and I would like to find a substitute for the canned soups, but everyone enjoyed it and it was really tasty.

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1090 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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