Serve this flavorful soup with buttermilk rolls!
Ingredients
2 cups chopped fresh or frozen cauliflower
1 cup thinly sliced celery
14-1/2 oz. can chicken broth
10-3/4 oz. condensed cream of potato soup, undiluted
1 cup evaporated milk
1/8 teaspoon white pepper
2 tablespoons cornstarch
1/4 cup water
2 cups diced fully cooked ham
1/2 cup shredded cheddar cheese
Directions
~In a large saucepan, cook cauliflower and celery in broth for four to five minutes. Do not drain. Stir in the soup, cream, and pepper.
~Combine cornstarch and water until smooth. Gradually stir into the cauliflower mixture. Bring to a boil. Cook and stir until thickened (about two minutes). Reduce heat and add ham. Cook and stir for two minutes.
~Just before serving, stir in cheese.
~Makes eight servings.
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