Ingredients
2 C potatoes, peeled and cubed
2 C fresh cauliflower florets
1 small onion, finely chopped
1 C chicken broth
3 C milk
2 ½ C fully cooked ham, cubed
1 tsp. salt
½ tsp. pepper
Dash of ground nutmeg
½ to 1 C instant potato flakes.
Minced fresh parsley
Directions
1. In a large saucepan, cook the potatoes, cauliflower and onion in chicken broth until tender.
2. Stir in milk, ham, salt, pepper and nutmeg. Stir in potato flakes; simmer for 5-10 minutes or until soup is as thick as desired. Sprinkle with parsley.
3. Serves 6-8 (2 quarts).
Linda App's Recipes 