Creamy Potato Cauliflower and Ham Soup

Ingredients

• 4 cups chopped cauliflower
• 3 cups diced potatoes
• 6 cups water
• 2 chicken bouillon cubes

• 1 (8 ounce) package reduced-fat cream cheese, cubed
• 2 cups carrots, chopped and steamed
• 2 cups diced cooked turkey ham
• 2 garlic cloves, chopped fine
• Lawry's Seasoned Salt
• white pepper
• 1 dash cayenne pepper

Directions

1. 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

   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

   3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.

4. 4

   4. Add carrots and ham. Cook till ham and carrots are warmed through.