In Dutch oven combine cauliflower and a small amount of lightly salted water. Bring to a boil; reduce heat. Simmer, covered, for 8 to 10 minutes or until tender. Drain cauliflower; set aside in medium bowl.
In the same Dutch oven melt butter. Stir in flour, celery seed and pepper.
Add half and half and broth all at once. Cook and stir until slightly
thickened and bubbly. Cook and stir for 1 minute more. Add cooked
cauliflower. Using a potato masher, mash some of the cauliflower to
slightly thicken the soup.
Add cream cheese and velveeta. Cook over very low heat for 5 minutes or until cheeses are melted, stirring occasionally. Season to taste with salt if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8|
|Calories from Fat: 229 (72%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 75.6mg||23 %|
|Sodium 279mg||10 %|
|Potassium 481.5mg||13 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 10.6g|
|Protein 11g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 317
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.