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“This is a favourite around our house, especially on those rainy cold days. It's especially good with a little grated cheddar, crumbled cooked bacon and diced green onion sprinkled on top of the individual soup bowls.”

Ingredients Nutrition


  1. Combine top ten ingredients and bring to a boil. Continue to cook until potatoes, carrots, and cauliflower are done.
  2. In saucepan melt butter and then add crushed garlic. When melted remove from heat and add flour then stir in milk, a small amount of milk to start until well blended and no lumps and then the remainder of the milk. Bring to a boil, stirring periodically so as to not burn. When it begins to thicken and coats the spoon, add cayenne pepper, celery salt, garlic powder and more salt and pepper if desired.
  3. In a large bowl combine the sauce from above with the mushroom soup and package of cream of vegetable soup, then stir into the soup base. Add cheddar and continue to cook until it thickens. Remove bay leaves. Enjoy.

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