1 small head of cauliflower separated into florets (or part of a large head) 1 lb potatoes, peeled and cut into 1-inch cubes 1 medium onion, chopped ½ tsp thyme 2 Tbsp. minced garlic 1 (2 lb) box chicken broth 1 cup evaporated milk 1 lb velveeta cheese, cut into 1-inch cubes ¼ tsp. pepper For garnish: Shredded cheddar Finely chopped fresh parsley Finely chopped green onions Place cauliflower, potatoes, onion, thyme, garlic, and chicken broth in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours. Process soup in batches in a food processor until smooth. If you like it chunky, don't process the entire pot. Return to the slow cooker. Add evaporated milk, velveeta cheese, and pepper. Heat on high for 30 more minutes.
Easy Shrimp Bisque
1 can Select Harvest Cream of Potato Soup with Garlic 1 can stewed tomatoes, Italian style ½ tsp Old Bay seasoning (more or less to taste) ½ cup shredded cheddar cheese 1 lb cooked shrimp, cut into bite-sized pieces Put soup and tomatoes into a food processor and blend until you get small pieces (not baby food consistency.) Place into a saucepan with the rest of the ingredients. Heat through. Serves 2 or 3.
Crookneck Squash Soup
½ cup onions, chopped 2 Tbsp butter or margarine 2 cups chicken broth 2 pears, pared and sliced 1 tsp. thyme ¼ tsp salt ¼ tsp white vinegar ¼ tsp ground coriander 1 lb butternut or crookneck squash (pared, seeded, and cut into 1” cubes) 1 cup half and half Sour cream (for garnish) Sauté onion in margarine in large pot until tender. Stir in the next seven ingredients. Heat to boiling, then reduce heat. Simmer covered for 15 minutes. Cool. Process soup about two cups at a time in a food processor or blender until smooth. (If the liquid is too hot, the lid will come off the blender!) Return to pot and add half and half. Heat through and serve with a garnish of sour cream.