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.

Ingredients

6 serv.

chopped cauliflower4 cups
diced potatoes3 cups
water↗6 cups
chicken bouillon cubes↗2
(8 ounce) package reduced-fat cream cheese, cubed↗1
carrots, chopped and steamed↗2 cups
diced cooked turkey ham2 cups
garlic cloves, chopped fine↗2
Lawry's Seasoned Salt
white pepper
dash cayenne pepper↗1 dash

Step-by-step instructions

1
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
2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
3
3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
4
4. Add carrots and ham. Cook till ham and carrots are warmed through.

Source: food.com

Original recipe ↗

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