1 cauliflower, broken into flowerettes
4 cans chicken broth
8 oz. cream cheese
1 lg. pkg. Velveeta cheese
Instant potato buds, as needed

Cook cauliflower in broth until tender. Do not drain. Add cream cheese and Velveeta; stir over low heat until melted. If desired, potato buds may be gradually added to thicken soup. 6 to 8 servings.