Cauliflower-Cheese Potato Soup

Name: Cauliflower-Cheese Potato Soup Recipe
Yield: 6
Ingredients: *Potato raw 4 small (1-3/4 to 2-1/2 dia.) (remove); Carrots raw 2 medium (remove); Cauliflower raw 1 head large (6-7 dia) (remove); Milk nonfat 1 cup (remove); Smart Balance Smart Balance Light Buttery Spread 1 Tbsp 2 serving (remove); Salt 1 tsp (remove); Pepper black 1 tsp (remove); Water tap 4 cup (8 fl oz) (remove); Garlic 3 cloves (remove); Onions raw 1 cup chopped (remove); *Kraft 2% Sharp Cheddar Cheese 16 oz (remove)

(2)

Number of Servings: 6

Ingredients

*Potato, raw, 4 small (1-3/4" to 2-1/2" dia.) (remove)Carrots, raw, 2 medium (remove)Cauliflower, raw, 1 head, large (6-7" dia) (remove)Milk, nonfat, 1 cup (remove)Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 2 serving (remove)Salt, 1 tsp (remove)Pepper, black, 1 tsp (remove)Water, tap, 4 cup (8 fl oz) (remove)Garlic, 3 cloves (remove)Onions, raw, 1 cup, chopped (remove)*Kraft 2% Sharp Cheddar Cheese, 16 oz (remove)

Directions

Number of Servings: 6

Recipe submitted by SparkPeople user MAMABEAN37.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 353.2
Total Fat: 14.2 g
Cholesterol: 40.8 mg
Sodium: 986.0 mg
Total Carbs: 34.0 g
Dietary Fiber: 7.2 g
Protein: 21.1 g

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Member Reviews

JANET1012
I substituted some accidentally over-seasoned cream cheese for the cheddar cheese and like it A LOT!! I am sure the cheddar cheese will be just as wonderful. "The power of cheese!" no matter the variety! - 3/29/14
SISSYFEB48
Great for winter - 1/14/11