cream of cauliflower soup

1/2  cup		onion
1/4  cup		celery
1  teaspoon		garlic
6  ounces		potatoes
20  ounces		cauliflower
2  cups		broth
3/4  cup		cream of chicken soup
1-1/4  cups		cream of asparagus
2-1/2  ounces		cheddar cheese
4  ounces		cream cheese
8  fl. oz.		water
1  tablespoon		Olive Oil

Tip: For nutritional information on all the ingredients in cream of cauliflower soup just click on each ingredient name. Then adjust the serving size for any cream of cauliflower soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

to get the calories right I had to tweak the soup quantities, its simply one can of cream of asparagus and one can of cream of chicken.
1 gently cook diced onion and minced garlic in a large pot with the oil, about 3 minutes
2 add diced celery, cubed peeled potatoes and cauliflower florets add broth and cover
3 cook over medium heat till veggies are soft, about 10 minutes
4 add soups and 1 cup of water, bring to low boil
5 add shredded cheddar cheese and cream cheese
6 stir over low heat till hot and fully melted
7 salt, pepper and other seasoning to taste, I like dill weed in this one
servings are about 1.5 cups each