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

In a 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 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. Serves 6 to 8.