A soup that is both hearty yet light (is that even possible? yes!).
1 lb potatoes, peeled and cubed
2 cups chicken broth
1/8 tsp red pepper
1 tsp salt
1 tsp black pepper
1 cup evaporated milk
1/3 cup butter
1 cup cheddar cheese
Put the cauliflower, potatoes, chicken broth, red pepper, salt, and black pepper into the slow cooker. Cook it on low for 8 hours or high for 4 hours.
Use a hand processor and puree the soup. Add the evaporated milk and butter and stir until completely blended. The evaporated milk thickens the soup.
The recipe said to garnish with the cheese, but I figured it would taste just as good if the cheese was melted into it!
Serve and enjoy!
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