Appetizers / Soups / Salads

Potato broccoli cheese soup (cauliflower pureed) is for Soup.

Potato broccoli cheese soup (cauliflower pureed) takes 20 minutes to prepare.

Potato broccoli cheese soup (cauliflower pureed) takes 25 minutes to cook.

Potato broccoli cheese soup (cauliflower pureed) makes 10 servings.

The ingredients for Potato broccoli cheese soup (cauliflower pureed) are:

1 32oz box of Progresso Unsalted Chicken Broth
3 cups diced potato
1 cup diced carrot
3 cups skim milk
1 cup fat free half and half
1 lb. frozen cauliflower
1 lb. frozen broccoli florets
8 oz. Velveeta light
8 slices Hormel Black label bacon precooked
1/2 cup Kraft 2% Sharp Cheddar Cheese shredded
1 tsp. black pepper
1 tsp. salt
1/2 TBSP garlic powder
1/2 TBSP onion powder
1/8 cup flour
3 TBSP I Can't Believe It's Not Butter (I use the whipped & creamy taste one)

Here is how you make Potato broccoli cheese soup (cauliflower pureed):

Dice potatos and carrots. Cook potatos, carrots and spices in boiling chicken broth in large pot for 10 minutes. Heat milk, half and half and velveeta in the microwave just until warm. Chop bacon. Heat cauliflower and puree in blender (add some of the chicken broth if needed). Heat broccoli. Add milk, half and half and velveeta mixture to pot. Add bacon and pureed cauliflower to the pot. Make a rue with the ICBINB and the flour, stir into pot. Add broccoli and cheddar cheese. Simmer on low 10 minutes or until potatos are fully soft.Serving Size: makes 10-12 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user PRINCESAROSA22.

The nutritional information for Potato broccoli cheese soup (cauliflower pureed) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 213.1

• Total Fat: 7.4 g
• Cholesterol: 16.1 mg
• Sodium: 630.0 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.8 g
• Protein: 14.8 g