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Potato Cheese Soup Recipe
2 cans chicken broth
1 chopped onion (or a few tablespoons dried onion)
2 cups frozen cauliflower florettes, defrosted and chopped very fine
2 cups cubed hash brown potatoes (the kind in the frozen section with no oil in them) or just cubed fresh potatoes
3/4 Tbsp cornstarch
1/4 cup milk
salt and pepper to taste
1/2 cup shredded sharp cheese (to add color and a bit more flavor)
Put broth, onion, & potatoes in a pan and bring to simmer for about 20 mins. Add the cauliflower and simmer for 10 more mins. Mix the cornstarch and milk in a separate bowl and add slowly to thicken (I must admit that these instructions are very approximate, I just threw this together, so you may need or want more potatoes or thickener). Sprinkle in the cheese and stir then taste it and add salt and pepper or what ever else you need. This was surprisingly good and my family did not even suspect that there was cauliflower in there...I did NOT tell them either, nor do I ever plan to!!! ROFL - if they know, they won't eat it!
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