Cheesy Cauliflower Soup

Have I mentioned how I spell cauliflower wrong? Seriously, every time I go to type it. And I know how it's spelled! But my fingers still go to spell it incorrectly. Ay yi yi. It's like they have a mind of their own. 

Anyway! My appreciation for the vegetable-I-shall-not-try-to-type has grown. When I was young, Mom would smother it in butter and garlic and it was amazing. That was also the only way I'd eat it. Now I like its versatility. It doesn't have an overpowering flavor so it can be good for throwing in with other things. All that said, I liked this recipe. The boys weren't fans of the texture, which is weird. It was super smooth. They said they wanted it chunky. You can't please them all. 

It's an easy wintery recipe. Also a crock pot recipe, but not an all-day one so you can make it for a weekend lunch, if you want. 

• 1 large head cauliflower, broken into florets
• 2 cups chicken broth
• 2 Tbsp reduced-sodium chicken bouillon granules
• 2 cups half and half cream
• 2 cups 2% milk
• 1 medium carrot, shredded
• 2 bay leaves
• 1/4 tsp garlic powder
• 1/2 cup mashed potato flakes
• 2 cups shredded cheddar cheese
• paprika

In a large saucepan, combine the cauliflower, broth, and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.

Transfer to a 3 quart slow cooker. Stir in the cream, milk, carrot, bay leaves, and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. 

In a blender, process soup in batches until smooth. Return to the slow cooker, stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Serves 8

Prep time: 30 minutes

Total Time: 4 hours

Recipe from Taste of Home