Ingredients
| 2 cups | cubed, peeled potatoes | | 2 cups | fresh cauliflower flowerets | | 1 | sm. onion, finely diced | | 1 cup | chicken broth | | 3 cups | milk | | 2-1/2 cup | cubed, fully-cooked ham | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 2 to 3 dashes | ground nutmeg | | 1/2 to 1 cup | instant potato flakes | | Minced fresh parsley |
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Instructions
In a saucepan, cook the potatoes, cauliflower and onion in chicken broth unti tender. Stir in milk, ham, salt, pepper and nutmeg. Heat through. Stir in potato flakes. Simmer for 5 to 10 minutes or until soup is as thick as desired. Sprinkle with parsley.
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