Categories: dinner, soup, vegetarian

Ingredients

• 1 head cauliflower, chopped thinly
• 1 c. celery, thinly diced
• 2 c. chicken broth
• 1 can cream of potato soup + 1 can milk
• 2 Tbsp. cornstarch
• 1/4 c. cold water
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 c. shredded cheese

Directions

1. In a soup pot, simmer cauliflower and celery in chicken broth (covered) until tender, about ten minutes.

2. Meanwhile, in a separate bowl, combine the cream of potato soup and milk.

3. In yet another bowl, combine cornstarch, water, salt, and pepper. Add cornstarch mixture to potato soup mixture.

4. Once cauliflower and celery are tender, add the other mixture to the soup pot and bring to a boil.

5. Just before serving, stir in shredded cheese.

6. My mom adds diced ham to this soup. That was always my least favorite part, so I leave it out.

7. Makes four one-bowl servings. I always serve it with breadsticks.

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