Ingredients
1 package (16 ounces) frozen cauliflower1 cup frozen sliced carrots3 tablespoons dried minced onion1 tablespoon chicken bouillon granules2-1/4 cups water, divided2 cups 2% milk1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1/2 teaspoon garlic powder1/8 teaspoon ground nutmeg4 teaspoons cornstarch1 cup shredded cheddar cheese
Preparation
In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.
