With a bit of leftover ham and some cauliflower, you can make any number of satisfying low-carb meals. The recipe below is one of my favorites. It’s a hearty chowder-like soup that substitutes cauliflower for the usual potato.
I love a bit of crunch in my soup—like croutons, but, you know, without the carbs. I like to sprinkle crisp, crumbled bacon or even crumbled fried pork rinds over the top of this soup. The textural contrast makes the soup addictive.
Low Carb Cauliflower, Ham, and Cheese Soup
Ingredients2 tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 ¼ cups heavy cream
2 cups chopped cauliflower
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese
2 cups diced cooked ham
Directions1. Heat a stockpot or Dutch over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute more.
2. Stir in the broth, cream, cauliflower, salt, and pepper and bring to a simmer. Reduce the heat and simmer for about 15 minutes, until the cauliflower is very tender.
3. Stir in the cheese and ham and cook, stirring, until the cheese is completely melted.
4. Serve hot.
