Potato cauliflower soup

I like a big bowl of potato soup as much as the next guy but I ALWAYS regret eating it. I end up eating the equivalent of 3 large potatoes and then spend the rest of the night feeling full and fat. This feeling motivated me to make a soup that packed the punch and heartiness of potato soup but did not come with the bloated full feeling that potato soup always brings. This soup still has potatoes but only about 1/3 the amount of a normal potato soup. I beefed it up even further by adding ham and green onions.

Potato and cauliflower soup
serves 4 generous servings

2-3 potatoes
1 bag of frozen cauliflower or one whole head
1/2c ham, chopped or diced
3 green onions
2 leeks, sliced
1 T chicken base or 1 bouillon cube
1/2 c sour cream or 1/2 Mexican crema
4c of water(maybe more, maybe less. Honestly I didn't measure...)
salt and pepper to taste


Boil the cauliflower and the potatoes. Once the potatoes are cooked, drain out the water and blend the potatoes and cauliflower until smooth. If the mixture is too chunky, add a bit of water.  Add the mixture back to the pot and add water until you reach the desired consistency. I like to keep the soup pretty thick and add bits of water as I stir. Add the chicken base and let simmer for about 15 minutes. In a skillet over medium heat, sauté the leeks and ham until the leeks soften up a bit. Add mixture to the pot along with the green onions.  Add the sour cream or crema and simmer for about 5 more minutes to warm through.  Top with additional green onions or  cheese. Salt and pepper to taste. You won't need much salt because the ham and the chicken base have that profile pretty covered.