Creamy potato and cauliflower cheesy soup
Try this Creamy potato and cauliflower cheesy soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt/pepper to taste
- 1 small chopped onion
- 4 medium peeled white potatoes
- 1/2 head of chopped cauliflower
- 4 cups of broth (your choice)
- 1/2 cup milk (i use almond)
- 2/3 up light grated mozzarella
- 2 tbsp aioli sauce
- 2 tbsp light cream cheese
- Carbohydrate 2.15255 g
- Cholesterol 1.89 mg
- Fat 0.5548 g
- Fiber 0.340000009536743 g
- Protein 0.49475 g
- Saturated Fat 0.32683 g
- Serving Size 1 1 Serving (24g)
- Sodium 36.629 mg
- Sugar 1.81254999046326 g
- Trans Fat 0.0590799999999999 g
- Calories 15 calories
Cook the potatoes, cauliflower, onion and broth in crock pot on high for 4 hours or low 6 hours.Using a hand masher, mash up the potatoes and cauliflower while in the crock pot. Add the milk, cheeses and sauce and stir a few times.Leave on low and allow cheese to melt for 10-15 minutes. Garnish with grated cheese and bacon crumbs.. 3pp per 1 cup serving.
