2 c. sliced cauliflowerettes
1 (13 1/4 oz.) can chicken broth
1 c. milk or light cream
1 can cream of potato soup
2 tbsp. cornstarch
1/8 tsp. white pepper
2 c. diced ham

Cook cauliflower and chicken broth until almost tender (10 minutes). Don't drain, set aside. In another bowl gradually add milk to potato soup (mix well). Another bowl blend in 1/4 cup, add water into cornstarch and white pepper. Stir this into soup mixture then pour this over the cauliflower. Cook and stir until thickened and bubbly. Stir in ham. Simmer 10 minutes.