Reviewed: Oct. 12, 2009

Very good...I added chicken bouillon cubes to the broth when cooking the cauliflower and potato.

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Reviewed: Dec. 7, 2008

I don't know - maybe I did something wrong. But my Velveeta didn't melt well with the water, and the soup ended up waaay too watery. I'd try this again, maybe with milk.

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Bri Allen

Cooking Level: Expert

Living In: Decatur, Illinois, USA

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Reviewed: Dec. 13, 2006

I really enjoyed this soup. Although hubby didn't, he doesn't like cauliflower or mushrooms. It did make alot though. But, will problably make again.

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Jolene

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Reviewed: Dec. 11, 2006

I had leftover ham and cauliflower and wasn't too hopeful for this recipe, but it was surprisingly good! I gave it a 4 because I thought the mushrooms were kind of nasty in it. It was thick and creamy and pretty fast to prepare. I served it with cornbread. Only changes I made were to use onion powder and I cut back the amounts to make four servings. To me it was less a cauliflower soup than a potato/ham soup. Thanks for the recipe. I will make it again!

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Cyndy C.

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Reviewed: Nov. 12, 2006

I love soup and this is definitely in our rotation. I've made it a number of times and I can get even my picky relatives to eat a little. I don't put the mushrooms in anymore - I love mushrooms and will add them to just about anything but they don't really work in this. Also, if you feel like cutting the cost or want something more as a side, it's good without the ham, too. With the ham, it's a great meal all by itself.

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RAVEN321

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Reviewed: Oct. 13, 2002

This was a different type of soup. My kids are asking when I will make it again. I think the next time I will try it with broccoli instead. And I will also sautee the onions first. I didnt add mushrooms since I dont eat them. We are looking forward to this soup again. It is a little pricey tho. The cheese alone cost was over $5.00, and the ham was $6.00. But it was well worth it.

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