![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ik7eT1ahyyDORaQ3pAjx8gFvixk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4797817-42bff26eaf7a4ba28c19385640444842.jpg)
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
-
3 cups water, or as needed
-
1 cube chicken bouillon
-
1 (10.5 ounce) can condensed cream of chicken soup
-
½ cup milk
-
½ (8 ounce) package cream cheese
-
1 tablespoon bacon bits, or more to taste
-
¼ cup chopped fresh parsley, or more to taste
-
½ cup shredded Cheddar cheese
Directions
-
Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in 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 in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
-
Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
-
Ladle into bowls and top with shredded cheese.
Nutrition Facts (per serving)
430 | Calories |
21g | Fat |
48g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 430 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 10g | 51% |
Cholesterol 51mg | 17% |
Sodium 946mg | 41% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 7g | 26% |
Total Sugars 10g | |
Protein 15g | 30% |
Vitamin C 88mg | 97% |
Calcium 238mg | 18% |
Iron 3mg | 16% |
Potassium 1266mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.