Comfort food made with a secret veggie twist that no one will notice!

Ingredients

• 4 Tablespoons butter
• 1/4 cup flour (I use gluten free)
• 1 Tablespoon olive oil
• 1 sweet onion, diced
• 1 Tablespoon minced garlic
• 2 cups milk
• 2 cups lower sodium chicken broth
• 1 cup water
• 1/2 bag (about 1 pound) frozen diced potatoes
• 2 cups riced cauliflower
• 2 cups chopped ham
• 12 ounces bacon
• 1 can no salt added corn
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup shredded cheddar cheese

Directions

1. Line a baking sheet with tin foil. Place bacon on sheet in single layer and bake according to package instructions. Allow to cool, and crumble or cut into small pieces.
2. In a large soup pot, melt butter. Add in flour and stir, allow to cook for two minutes.
3. Meanwhile in small skillet, cook garlic and onion in olive oil for about 5 minutes. Set aside.
4. Slowly add milk, chicken broth, and water into flour mixture, stirring constantly.
5. Add 1/2 of the potatoes and riced cauliflower into soup. Using an immersion blender, blend the potatoes and cauliflower until smooth.
6. Add in remaining potatoes, corn, salt, pepper, ham, bacon, and cooked onion. Allow to simmer over low heat for about 10 minutes.
7. Add cheese into soup and stir until melted.