Prep 20 mins
Cook 25 mins
A delicious soup for a cold winter day, and super-easy to make. Great for using up leftover ham from the holidays. You can use fresh or frozen cauliflower; either works fine. Also, you can adjust the amount of ham you use, depending on what you have available.
- 2 cups thinly sliced celery
- 2 (14 ounce) cans chicken broth
- 2 (10 1/2 ounce) cans cream of potato soup
- 4 tablespoons cornstarch
- 4 cups diced cooked ham
- 4 cups sliced cauliflower
- 2 cups half-and-half (I use low-fat) or 2 cups evaporated milk (I use low-fat)
- 1⁄2 cup water
- 1⁄4 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- In stock pot, cook celery and sliced cauliflower in chicken broth until almost tender, about 10 minute Do not drain. Set aside.
- In mixing bowl, gradually stir half and half into undiluted potato soup.
- In separate bowl, blend water, cornstarch and pepper, then stir into soup mixture. Pour over cauliflower in pot.
- Stir in ham and simmer on low for 10 minutes.
- Just before serving, stir in cheese. Do not allow to boil once cheese is added.