cauliflower and cheese soup

Barbara Miller


so easy to toss this soup together for a quick meal.

☆☆☆☆☆ 0 votes
20 Min
25 Min
Stove Top


1 large
head of cauliflowr
1 large
sweet onion, chopped
2 c
chicken boullion cubes
1 pinch
red pepper flakes
1/2 tsp
garlic powder
1/8 tsp
ground black pepper
1/2 c
american cheese, cubed
3 Tbsp
instant mashed potatoes flakes
1 tsp
bacon drippings


1cut away leaves of cauliflower and end of stalk.
2cut "flowers" from the stem. slice the stem and cut it into cubes. cut the stems of the flowers in half lengthwise , cutting thru the flowers. leave pieces large. add to a 3 quart pot that has a lid. set aside.
3peel and dice the onion. add to the pot.
4add the water to the pot. place pot on high heat.
5add bouillon cubes, pepper flakes, garlic powder, and black pepper. stir in bacon drippings. cover and bring to a boil.
6reduce heat and cook, covered , for 20 minutes.
7meanwhile, cube your cheese and measure your potato flakes. after the soup has cooked for 20 minutes add the cheese and return the lid for about 2 minutes to melt the cheese. then stir in the potato flakes. Serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy