Potato cauliflower and cheese soup

Name: Potato cauliflower and cheese soup
Cuisine: American
Ingredients: 5 medium potatoes, cut into approximately 2 inch chunks; 1 1/2 cups cauliflower florets cut into approximately 1 inch pieces; 1 can cream of celery soup; 1 can cream of mushroon soup; 1/2 cup vegetable or chicken stock; 1 cup milk or cream; 1 1/2 cups shredded cheese (i uses colby jack); 1/2 cup diced onion; 1 1/2 tablespoons minced garlic (i use jarred); 1/3 cup chopped chives, you can use freeze dried or fresh; 1/2 cup butter

ayoung1979 @cook_3098560

Potato cauliflower and cheese soup

ayoung1979 @cook_3098560

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Ingredients

5medium potatoes, cut into approximately 2 inch chunks
1 1/2 cupscauliflower florets cut into approximately 1 inch pieces
1 cancream of celery soup
1 cancream of mushroon soup
1/2 cupvegetable or chicken stock
1 cupmilk or cream
1 1/2 cupsshredded cheese (i uses colby jack)
1/2 cupdiced onion
1 1/2 tablespoonsminced garlic (i use jarred)
1/3 cupchopped chives, you can use freeze dried or fresh
1/2 cupbutter

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Steps

1

Boil potatoes and cauliflower until potatoes are just done. When the back of a knife breaks a piece of potato apart with slight pressure, it's done. Approximately 10 minutes
2

In the crockpot mix together the cream soups, onion, garlic, chives and broth.
3

When potatoes and cauliflower are done drain and return to the pot. Add the butter and use hand masher to mash until potatoes are just mashed not too creamy. Add to the crockpot.
4

Mix milk into crockpot slowly.
5

Add cheese to mixture
6

Cook on high for 4 hours or low for 6. Try to stir every hour especially if cooking on high.
7

This soup will have little chunks of cauliflower and onion. If you do not want it to be this way you can use a hand blender or food processor to get a smooth texture.