Cauliflower Soup with Chunky Potatoes and Ham
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5 from 1 vote

Cauliflower Soup with Chunky Potatoes and Ham

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Cooks with Cocktails


  • 1 head of cauliflower
  • 6 - 8 cups low sodium chicken or vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion , chopped
  • 1 leek , sliced and washed
  • 3 carrots , peeled and chopped
  • 3 ribs celery , chopped
  • 5 cloves of garlic
  • 2 yellow potatoes , washed and cut into bite sized pieces
  • 300 g smoked ham chopped in small pieces
  • 1 tbsp thyme
  • 1 tbsp salt or to taste
  • 1 tsp pepper or to taste
  • chopped and cooked bacon for garnish (optional)
  • grated cheese for garnish (optional)


  • Chop, core and wash the cauliflower well.
  • Add the cauliflower florets to a big pot, add about 4 cups of the broth. Turn on the heat to medium-high, cover and bring to a boil. Then turn the heat down to medium-low and simmer till the cauliflower is tender. Puree the cauliflower well using an immersion blender or cool slightly and transfer to a blender.
  • While the cauliflower is cooking, in a separate pan, heat the oil on medium heat. Add the onions, leeks, carrots and celery. Cook for a few mins until the onions are translucent.
  • Add the garlic, thyme, salt and pepper. Cook for another few mins.
  • Transfer the veggies into the pot of pureed cauliflower and broth. Add the rest of the broth until the soup reaches your desired consistency.
  • Add the chopped potatoes and ham and bring to a simmer. Cook until the potatoes are soft. Season with salt and pepper to taste.
  • Ladle into bowls and serve!
  • Top with shredded cheese and crispy bacon if desired.