Creamy Potato Cauliflower and Ham Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have a potato soup recipe I love, but I wanted it to be a little less heavy on the carbs (not carb free, but just less). I decided to add cauliflower to replace some of the potatoes, and we couldn't really tell- plus it tasted great. I don't really measure my spices, so do it to your taste. Ingredients:
4 cups chopped cauliflower |
3 cups diced potatoes |
6 cups water |
2 chicken bouillon cubes |
1 (8 ounce) package reduced-fat cream cheese, cubed |
2 cups carrots, chopped and steamed |
2 cups diced cooked turkey ham |
2 garlic cloves, chopped fine |
lawry's seasoned salt |
white pepper |
1 dash cayenne pepper |
Directions:
1. 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
2. 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
3. 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
4. 4. Add carrots and ham. Cook till ham and carrots are warmed through.
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