Cauliflower Cheese Soup II

12 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Missy

“Very good if you like cheese!”

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Adjust Servings

Original recipe yields 12 servings



  1. In a large pot, combine cauliflower and potatoes with just enough water to cover. Bring to a boil, then reduce heat and simmer until tender but not mushy, 10 to 15 minutes.
  2. Drain off about 1/4 of the water. Stir in mushrooms, onion, ham and cheese. Cook, stirring, until cheese is melted and mixture is heated through, about 10 minutes.

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Reviews (12)

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I love soup and this is definitely in our rotation. I've made it a number of times and I can get even my picky relatives to eat a little. I don't put the mushrooms in anymore - I love mushrooms and will add them to just about anything but they don't really work in this. Also, if you feel like cutting the cost or want something more as a side, it's good without the ham, too. With the ham, it's a great meal all by itself.



This was a different type of soup. My kids are asking when I will make it again. I think the next time I will try it with broccoli instead. And I will also sautee the onions first. I didnt add mushrooms since I dont eat them. We are looking forward to this soup again. It is a little pricey tho. The cheese alone cost was over $5.00, and the ham was $6.00. But it was well worth it.



My family just loved it and can't wait for me to make it again :-) Good one!

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Amount Per Serving (12 total)

  • Calories
  • 450 cal
  • 22%
  • Fat
  • 29.9 g
  • 46%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 1784 mg
  • 71%

Based on a 2,000 calorie diet



previous recipe:

Cauliflower Soup with Blue Cheese Fritters


next recipe:

Simple Cauliflower Soup