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2 c. sliced cauliflower
1 can chicken broth (13 3/4 oz.)
1 c. milk
1 can cream of potato soup
2 tbsp. cornstarch
1/4 c. cold water
In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl, gradually add milk to potato soup and mix well. Blend 1/4 cup cold water to cornstarch and stir into soup mixture. Pour soup mixture over cauliflower and cook until thickened. Can add diced ham or cheese.
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