Cauliflower & Baked Potato Soup

Name: Cauliflower & Baked Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 282 grams Baked Potato (baked potatoes); 544 grams Cauliflower raw; 62 grams Celery raw; 1 tsp Pepper black; 1 tsp Thyme ground; 3 tsp Better than Bullion (Chicken) (by MANGYCOYOTE); 2 cup (8 fl oz) Water tap; 3 tbsp Daisy Brand - Sour Cream Pure & Natural; .5 cup fluid (yields 2 cups whip Heavy Whipping Cream; 2 tbsp Butter salted

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

282 grams Baked Potato (baked potatoes) 544 grams Cauliflower, raw 62 grams Celery, raw 1 tsp Pepper, black 1 tsp Thyme, ground 3 tsp Better than Bullion (Chicken) (by MANGYCOYOTE) 2 cup (8 fl oz) Water, tap 3 tbsp Daisy Brand - Sour Cream Pure & Natural .5 cup, fluid (yields 2 cups whip Heavy Whipping Cream 2 tbsp Butter, salted

Directions

Cook cauliflower & celery until tender in 2 cups of water. When tender, add skinned baked potatoes. Blend well. Add remaining ingredients and heat thoroughly. Can be topped with bacon & cheese, if desired.

Serving Size:�Makes 6 servings of 1.5 cups

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 145.9
Total Fat: 9.7 g
Cholesterol: 31.9 mg
Sodium: 340.5 mg
Total Carbs: 12.3 g
Dietary Fiber: 2.5 g
Protein: 3.0 g

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