Creamy Cauliflower Soup

• 1 (16 ounce) package frozen cauliflower
• 1 cup frozen sliced carrots
• 3 tablespoons dried minced onions
• 1 tablespoon chicken bouillon granule
• 2 14 cups water, divided
• 2 cups 2% milk
• 1 (10 3/4 ounce) can condensed cream of potato soup, undiluted
• 12 teaspoon garlic powder
• 18 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.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
4. Stir in the milk, soup, garlic powder and nutmeg.
5. Combine cornstarch and remaining water until smooth; gruadually stir into soup.
6. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
7. Stir in cheese until melted.

cauliflower, carrots, onions, chicken bouillon granule, water, milk, condensed cream, garlic, ground nutmeg, cornstarch, cheddar cheese

Taken from www.food.com/recipe/creamy-cauliflower-soup-439776 (may not work)