2 c. sliced cauliflower
1 3/4 c. chicken broth
1 c. milk
1 can cream of potato soup
1/4 c. cold water
2 tbsp. cornstarch
2 c. diced, fully cooked ham

In a large saucepan, cook cauliflower in broth, covered, about 10 minutes. Do not drain; set aside.

In bowl gradually add milk to potato soup, mix thoroughly. Slowly blend water into cornstarch. Stir into potato soup. Mix. Pour this mix over cooked cauliflower. Stir in ham. Simmer over low (very low) heat until warmed through, about 10 minutes.