1 c. thinly sliced celery
2 c. sliced cauliflower, fresh or frozen
1 (13 oz.) can chicken broth
1 c. half and half or evaporated milk
1 (10 3/4 oz.) can cream of potato soup
1/4 c. water
2 tbsp. cornstarch
1/8 tsp. white pepper
2 c. diced, cooked ham
1/2 c. grated cheddar cheese

In large, covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside.

In mixing bowl, gradually stir half and half/milk into undiluted potato soup. Blend water, cornstarch and pepper. Stir into soup mixture; pour over cauliflower. Stir in ham. Simmer over low heat for 10 minutes. Just before serving, stir in cheese. Garnish with fresh parsley. Yield: 6 to 8 servings.