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Crock Pot Potato, Cauliflower and Ham Soup (1/4/2013)

Crock Pot Potato, Cauliflower and Ham Soup

3 cups peeled and diced russet potatoes
1/3 cup diced celery
1/3 cup finely diced chopped onion
¾ cup diced cooked ham
1 cup water
2 (14 oz.) cans chicken broth
1 chicken bouillon cube
1 bay leaf
½ tsp. Salt
1 tsp. Ground black pepper
1 cup shredded cheddar cheese
1 pkg. frozen Cauliflower
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cups milk

In large crock pot, add celery, onion, ham, water, chicken broth, potatoes, bouillon cube, bay leaf, salt and pepper and cauliflower.

In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 4-5 minutes. Slowly whisk in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.

Add 1 cup shredded cheddar cheese to the white sauce and whisk in until melted. Stir the white sauce mixture into the crock pot. Cover and cook on low heat 6-7 hours. Remove bay leaf. Serve.


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