Cauliflower, ham, Pepper Jack cheese and potato flakes go into this quick, thick soup with a bit of a kick.
INGREDIENTS (for 4 servings):
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 (14.5 ounce) cans chicken broth
- 3 1/2 cups cauliflower florets
- 1 cup chopped cooked ham
- 1 1/2 cups shredded Pepper Jack cheese
- 1/4 cup potato flakes
- 5 tablespoons chopped fresh cilantro
In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.