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Categories:
bacon yellow onion garlic flour cauliflower gold potato carrots thyme milk Cheddar cheese green onions
Viewed: 92 - Published at: a year agoIngredients
- 2 slices bacon, cut into 1/4-inch-thick slices
- 1 yellow onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 2 cloves garlic, minced
- 3 Tbsp. flour
- 4 cups 25%-less-sodium chicken broth
- 3 cups cut-up cauliflower florets (1/2-inch pieces)
- 1 large Yukon gold potato (1/2 lb./225 g), peeled, cut into 1/2-inch pieces
- 2 carrots, peeled, cut into 1/2-inch-pieces King Sooper's 1 lb For $0.99 thru 02/09
- 4 sprigs fresh thyme
- 3/4 cup milk
- 1-1/2 cups Kraft Shredded Medium Cheddar Cheese, divided
- 2 green onions, chopped
Method
- Cook and stir bacon in large skillet on medium-high heat 5 min.
- or until crisp.
- Remove bacon from skillet with slotted spoon; drain on paper towels.
- Add yellow onions and garlic to drippings in skillet; cook on medium heat 5 min.
- or until tender, stirring occasionally.
- Stir in flour; cook 1 min., stirring constantly.
- Add broth, cauliflower, potatoes, carrots and thyme; stir.
- Bring to boil; simmer on medium-low heat 20 min.
- or until vegetables are tender, stirring occasionally.
- Remove and discard thyme sprigs.
- Add milk to soup; cook and stir on medium-low heat 3 min.
- or until heated through.
- Add 1 cup cheese; cook and stir 1 min.
- or until melted.
- Serve topped with remaining cheese, green onions and bacon.
