Creamy Potato Cauliflower And Ham Soup - cooking recipe

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

Preparation

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. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
4. Add carrots and ham. Cook till ham and carrots are warmed through.