Chunky potato soup packed full of cauliflower, broccoli and ham. This Potato, Cauliflower and Ham soup whips up in 30 minutes or less– including time it takes to wash and chop all of the vegetables. A warm bowl of comfort for chilly nights ahead.
Happy Thursday everyone! I am excited that this week is going by so fast. My boyfriend’s brother is getting married tomorrow and I’m so excited for them. They’ve been dating for over 6 years (or is it 7? I can’t remember). The wedding is at a cute little red barn that was converted to a wedding venue and they’re serving barbecue. My kind of party! I’m sure I’ll post some pics of me with Nick (in his best man tux!).
Today I’m sharing one of my favorite soup recipes. I’ve made this a handful of times for me and Nick whenever it starts to get cold outside. It’s hearty and fills us up– but is still on the lighter side, being chock full of veggies. This recipe makes a TON– I had to use two pots because I don’t currently own a large stockpot. So make sure you have a large stock pot before you begin, or you may overflow!
This soup is thickened with a butter, flour, milk and cheese roux. I love thickening things with roux, the real butter just adds so much flavor and creaminess that you can’t get without using butter. Using six tablespoons of butter may seem like a lot, but this soup makes 6-8 bowls, so it’s spread pretty far. We’re nearing the end of October which means those of you who live in an area with a “normal fall” are probably enjoying perfect soup-eating temperatures. It’s still 85 degrees here in Texas. Crossing my fingers for a cool front in the future! I’ll pretend it feels like Fall outside by lighting my pumpkin spice candle and eating soup.
Here’s the recipe for Potato, Cauliflower & Ham Soup:
Potato, Cauliflower & Ham Soup
Chunky potato soup packed full of cauliflower, broccoli and ham. This Potato, Cauliflower and Ham soup whips up in 30 minutes or less-- including time it takes to wash and chop all of the vegetables. A warm bowl of comfort for chilly nights ahea
- 1 cauliflower chopped (5-6 cups)
- 3 russet potatoes diced (6 cups diced)
- 3 small heads of broccoli chopped
- 1/3 cup diced celery
- 5 cups diced cooked ham
- 8 cups water
- 4 Tbsp chicken bouillon granules
- 1 tsp salt
- 2 tsp black pepper
- 6 Tbsp butter
- 6 Tbsp flour
- 2 1/2 cups milk
- 1 cup cheddar cheese + more for garnish
Combine the cauliflower, potatoes, broccoli, celery, ham and water in a large stock pot. Bring to a boil, then cover and reduce to soft boil until potatoes are soft, about 10 minutes. Stir in the chicken bouillon, salt, and pepper. Use a fork to lightly break up the potatoes and cauliflower into smaller pieces.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook until thick about 1 minute. Slowly stir in the milk and cheese, continuing to stir for 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Garnish with extra cheddar cheese.