Ingredients:
- 2 c. sliced cauliflower
- 1 can chicken broth (13 3/4 oz.)
- 1 c. milk
- 1 can cream of potato soup
- 2 tbsp. cornstarch
- 1/4 c. cold water
Instructions:
In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl,
gradually add milk to potato soup and mix well. Blend 1/4 cup cold water to cornstarch and stir into soup mixture.
Pour soup mixture over cauliflower and cook until thickened. Can add diced ham or cheese.
