Faux Ham and Potato Soup (Low Carb)

I've lost 70 pounds eating low carb, and this soup is one of the recipes that made it feel easy. It's creamy, cheesy, and filling, and it's the one my whole family asks for by name.

The secret is cauliflower. Once it's simmered in a buttery, cheesy broth with plenty of ham, nobody at my table misses the potatoes. Even better, this is a double batch, so you'll have leftovers for lunches all week.

Save This Recipe the Easy Way

If you're like me, you find great recipes on social media and then can't find them again when it's time to cook. I save mine to the ReciMe app. Tap share on any recipe post, send it to ReciMe, and the app breaks down the ingredients and steps for you.

You can sort recipes into your own cookbooks, keep everything organized in one place, and see the macros for each recipe. When dinner time comes, I open my cookbook and grab what I need.

Try ReciMe free for 2 weeks with my code KATE: recime.app/signup?redeemCode=KATE

Disclosure: I'm a ReciMe affiliate partner, and I may earn a commission if you sign up through my link. I only share tools I actually use.

Ingredients

This is a double recipe, perfect for feeding a crowd or stocking up on leftovers.

• 2 heads cauliflower, chopped

• 1 small yellow onion, chopped

• 1 stick (½ cup) butter

• 3 tbsp almond flour

• 1 tsp red pepper flakes (use less if you don't like heat)

• ½ tsp salt

• ½ tsp black pepper

• 2 cups chicken broth

• 1 cup reserved liquid from the cooked cauliflower

• 1½ cups heavy whipping cream

• 3 cups shredded cheddar cheese

• 4 cups cubed ham

Instructions

1. Cook the cauliflower. Boil the chopped cauliflower until tender. Drain it and set it aside, but save the cooking liquid. You'll need it later.

2. Sauté the onion. In a large pot, melt the butter and cook the onion until soft.

3. Make the base. Stir in the almond flour, salt, pepper, and red pepper flakes. Be careful with the pepper flakes, because a little goes a long way. Keep stirring for at least 2 minutes.

4. Add the liquids. Pour in the chicken broth and 1 cup of the reserved cauliflower liquid.

5. Make it creamy. Add the cauliflower back to the pot, then the heavy whipping cream and shredded cheddar. Stir until the cheese is melted.

6. Add the ham. Stir in the cubed ham, then set the burner to warm and let everything come together for about 10 minutes.

7. Serve. Ladle it into bowls and watch your family devour it.

   
   

Tips and Leftovers

• Want it thicker? Mash some of the cauliflower before adding it back, or let the soup sit on warm a little longer.

• Leftovers: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove and add a splash of broth or cream if it has thickened.

• Toppings: Extra shredded cheddar, crumbled bacon, or sliced green onions are all great on top.

If you love simple low carb recipes like this one, follow along for more. And don't forget to save this one to your ReciMe cookbook so it's ready the next time your family asks for it