Prep 20 mins
Cook 40 mins
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.
- 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
- 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. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
- 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
- 4. Add carrots and ham. Cook till ham and carrots are warmed through.
What a lovely and delicious soup! Loved the cream cheese and the creamy texture it added to this soup. Easy to make and very filling. I used a carton of chicken stock plus 2 cups water and left off the bullion cube. Otherwise, made as directed with wonderful results.<br/>Made for Spring PAC, April, 2013.
Delicious creamy soup! I ended up blending the whole soup in my blender including the carrots and ham and it is just so delightful. All of the flavors mingle together to create a soup worthy for a dinner party or to be served for lunch to the kids. My 2 year old grandson loved it and even had seconds. A great way to get picky eaters to eat vegetables that they normally would turn their noses up at. This recipe is going into my best of 2013 cookbook Made for Spring 2013 PAC.<br/>.