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cauliflower chicken broth light cream cream of potato soup water cornstarch white pepper ham parsley
Viewed: 32 - Published at: 6 years agoIngredients
- 2 c. cauliflower, sliced
- 1 3/4 c. chicken broth or 1 (13 oz.) can
- 1 c. light cream
- 1 can cream of potato soup
- 1/4 c. water
- 2 Tbsp. cornstarch
- 1/4 tsp. white pepper
- 2 c. ham, cooked and diced
- parsley for garnish
Method
- Cook cauliflower in chicken broth in a large covered saucepan until almost tender, about 10 minutes.
- Do not drain.
- In a mixing bowl, gradually stir cream into potato soup.
- Blend water, cornstarch and pepper. Stir into potato mixture.
- Pour over cauliflower and cook, stirring often, until thick and bubbly. Stir in ham; simmer over low heat for 10 minutes. Garnish with parsley.
- Makes 4 to 6 servings.
