Cauliflower Potato Soup

1. 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.

2. 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.

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

4. 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.

Calories 417 kcal 21%

Carbohydrates 46.1 g 15%

Cholesterol 56 mg 19%

Fat 20.3 g 31%

Fiber 7 g 28%

Protein 15.9 g 32%

Sodium 1090 mg 44%