This delicious soup is a meal in itself, especially when served with whole grain bread. It’s one of my family’s favorite soups.
1 head cauliflower (or frozen equivalent) or 24 oz. bag of frozen broccoli florets
2 cups water, adjusted as the soup progresses
3/4 cup of Idahoan Four Cheese Mashed Potatoes (or Garlic Mashed Potatoes)
8 oz. package of cream cheese, cut into chunks
Place vegetables and water in a large soup pan, bring to a boil and then reduce heat to medium. When vegetables are tender (about 10 minutes) turn heat to low. Slowly sprinkle potatoes over the surface while stirring. Add cream cheese and continue stirring until blended. Add water to the desired consistency.
1 small onion, chopped
1-2 chicken bouillon cubes
I have made this recipe numerous times and found that it doesn’t last long. Everyone wants seconds! You can easily double this recipe with the exception of the cream cheese. Eight ounces of cream cheese is plenty either way. In the picture, I combined cauliflower and broccoli, another great alternative for this wonderful soup.