1 (10 oz.) pkg. frozen cauliflower
1/2 c. hot water
2 (10 3/4 oz.) cans condensed cream of potato soup
2 c. milk
1 c. shredded Swiss cheese (4 oz.)
1/8 tsp. ground nutmeg
Plain croutons (opt.)

In a large saucepan combine the frozen cauliflower and hot water. Bring to boiling, then reduce heat. Cover and simmer about 5 minutes or until tender. Do not drain. Using a potato masher, slightly mash the cauliflower.

Stir in potato soup, milk, cheese and nutmeg. Cook and stir over high heat about 3 1/2 minutes or until heated through.

To serve, ladle soup into individual soup bowls. If desired, top with croutons. Makes 4 servings.