1 tablespoon olive oil
1/2 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 1/2 cups cauliflower florets
1 cup chopped cooked ham
1 1/2 cups shredded Pepper Jack cheese
1/4 cup potato flakes
5 tablespoons chopped fresh cilantro


In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.

Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.