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Potato Cauliflower Soup

Cauliflower florets steeped in boldly flavored potato and cheddar cheese soup.

Prep- 30 min. Cook- 15 min. Yield: 64, one-cup servings
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Potato Cauliflower Soup


2  pouches Potato PearlsĀ® Nature's Own Mashed Potatoes
3  gal Water
1/2  cup Vegetable soup base
3  lb Cauliflower florets, frozen (about 4 qt)
2  lb Sharp cheddar cheese, shredded (about 8 cup)
1  tsp White pepper, to taste


  1. Whisk water and soup base in a large soup pot until base is dissolved. Heat mixture over medium-high heat to a boil, whisk in mashed potatoes until smooth. Lower heat to a simmer and cook, stirring frequently until smooth, about 5 min.
  2. Stir in cauliflower. Cook, stirring frequently, until cauliflower is tender, about 5 min. Blend with an immersion blender until cauliflower is in small pieces. Gradually stir in cheese until melted, about 5 min. Remove from heat, season with white pepper. Transfer to steamtable and serve.

Nutritional Information Per Serving

Calories - 170 Protein - 6 g SatFat - 3 g
Fat - 7 g Carbs - 20 g Fiber - 2 g
Iron - 2 % Sodium - 680 mg
Vitamin A - 2 %
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