1 (10 oz.) pkg. frozen cauliflower
2 (10 3/4 oz.) cans condensed cream of potato soup
2 c. milk
1 c. shredded Swiss cheese (4 oz.)

In a large saucepan, combine cauliflower and 1/2 cup water. Cover and cook about 5 minutes or until tender. Do not drain. Cut up large pieces. Mash all of the cauliflower slightly. Stir in the condensed potato soup. Stir in milk and Swiss cheese. Cook and stir until cheese is melted and soup is heated through.

Makes 6 servings.