Creamy Cauliflower Soup
- 1 medium head cauliflower, broken into florets*
- 2 can cream of chicken soup, undiluted
- 1 can cheddar cheese soup, undiluted
- 1 (14-oz) can chicken broth
- 2 cups milk
- Place cauliflower in a saucepan with 1-inch of water; bring to a boil. Reduce heat and simmer for 5-10 minutes or until crisp-tender.
- Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower and stir into soup.
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