Cheesy Cauliflower Soup

Cheesy Cauliflower Soup

1 large head cauliflower, broken into florets
2 cups chicken broth
2 tablespoons Watkins Chicken Soup and Gravy Mix, or to taste
2 cups half-and-half cream
2 cups 2% milk
1 medium carrot, shredded
2 Watkins Bay Leaves
1/4 teaspoon Watkins Garlic Powder
1/2 cup mashed potato flakes
2 cups shredded cheddar cheese
Watkins Paprika

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

Transfer to a 3-qt. 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. Yield: 8 servings (2 quarts)

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