2 c. peeled and cubed potatoes (2 med.)
1 c. water
1 med. onion, chopped (about 1/2 c.)
1 tbsp. instant chicken bouillon granules
2 c. sliced cauliflowerets
3 c. milk
2 1/2 c. ham, cooked
1/8 tsp. nutmeg
1/8 tsp. white pepper
2 tbsp. flour
Snipped parsley
8 oz. Velveeta cheese (optional)

In a large saucepan, simmer potatoes, water, onion, and bouillon granules, covered for 10 minutes or until tender. Stir in 2 1/2 cups of the milk, ham, nutmeg, and pepper. Bring to boiling. Blend remaining 1/2 cup milk with flour. Stir into hot mixture. Add cheese. Cook and stir until thickened and bubbly. Garnish with snipped parsley.