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.
- 473.18 ml thinly sliced celery
- 2 (793.78 g) can chicken broth
- 2 (595.33 g) can cream of potato soup
- 59.16 ml cornstarch
- 946.36 ml diced cooked ham
- 946.36 ml sliced cauliflower
- 473.18 ml half-and-half (I use low-fat) or 473.18 ml evaporated milk (I use low-fat)
- 118.29 ml water
- 1.23 ml pepper
- 473.18 ml 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.