Cauliflower Potato Soup

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

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.

Per Serving: 416 calories; protein 15.9g; carbohydrates 45.8g; fat 20.3g; cholesterol 55.6mg; sodium 1087.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.