2 c. cauliflower
2 chicken bouillon cubes
1 c. milk
1 can cream of potato soup
2 tbsp. cornstarch
1/8 tsp. pepper
2 c. cooked ham, diced

Cook cauliflower with bouillon and 2 cups of water until almost tender. Don't drain. In bowl, add milk to potato soup and mix well. Slowly add cornstarch. Pour over the cauliflower. Add pepper. Cook and stir until thickened. Stir in ham. Simmer 10 minutes. Serves 4-6.