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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

Author Emily Weeks, RDN, LD

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through.
  4. Garnish with extra cheddar cheese.