Creamed Cauliflower and Chunky Potato Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 2 medium potatoes, peeled and cut into small cubes
- 1 green onion, diced
- 3 garlic cloves
- 258 g cauliflower (3 servings)
- 1⁄2 cup skim milk
- 1⁄2 cup fat-free cheddar cheese (grated)
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon I Can't Believe It's Not Butter Fat Free (optional)
directions
- Place potatoes, onion, and garlic in pot with just enough water to cover them.
- Cook until water is mostly gone and potatoes are tender (may need to add water).
- Blend remaining ingredients in a food processor until cauliflower is pureed.
- Combine all ingredients and cook until desired consistency is reached.
- For young children, you can blend this soup with oatmeal to thicken it and still have a great-tasting dish.
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RECIPE SUBMITTED BY
I am a stay-at-home Air Force wife. I have two small kiddos. I have recently acquired a taste for cooking. The Heart Association Cookbook has been my main inspiration, followed by my 150 calories or less dessert cookbook. I do not like it when other people invade my small kitchen space (sorry hubby, I really appreciate you putting away the dishes, just not while I am fixing a meal).