Cheesy Cauliflower And Potato Soup

• 1 package (16 ounces) frozen cauliflower
• 1 cup frozen sliced carrots
• 3 tablespoons dried minced onion
• 1 tablespoon chicken bouillon granules
• 2-1/4 cups water, divided
• 2 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 4 teaspoons cornstarch
• 1 cup shredded cheddar cheese

1. 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.
2. 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.

frozen cauliflower, carrots, onion, chicken bouillon granules, water, milk, condensed cream, garlic, ground nutmeg, cornstarch, cheddar cheese

Taken from www.tasteofhome.com/recipes/cheesy-cauliflower-and-potato-soup/ (may not work)