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
AuthorEmily Weeks, RDN, LD
Ingredients
1cauliflowerchopped (5-6 cups)
3russet potatoesdiced (6 cups diced)
3small heads of broccolichopped
1/3cupdiced celery
5cupsdiced cooked ham
8cupswater
4Tbspchicken bouillon granules
1tspsalt
2tspblack pepper
6Tbspbutter
6Tbspflour
2 1/2cupsmilk
1cupcheddar cheese + more for garnish
Instructions
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.