Cauliflower Potato Soup

Ingredients

• 1 head cauliflower, stemmed and chopped
• 2 large red potatoes, cut into 1-inch pieces
• 5 baby carrots, cut into 1/2-inch slices, or more to taste
• 2 teaspoons dried onion flakes, or to taste
• Water, or as needed
• 1 cube chicken bouillon
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 (8 ounce) package cream cheese
• 1 tablespoon bacon bits, or more to taste
• 1/4 cup chopped fresh parsley, or more to taste
• 1/2 cup shredded Cheddar cheese

Directions

Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.

Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.

Cook on Low, stirring occasionally, for 2 1/2 hours.

Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.