3 cups cubed peeled potatoes (3 medium)
2 cups fresh cauliflower florets (1/3 to 1/2 head)
1 small onion, finely diced
1 cup chicken broth
3 cups milk
2 cups fully cooked ham, diced
1/2 teaspoon salt
dash pepper, let each one add more to his serving as desired
dash ground nutmeg
In a saucepan, cook the potatoes, cauliflower, and onion in chicken broth until tender, 15 to 20 minutes.
Puree vegetables with stick blender, or mash with electric beater.
Stir in milk, ham, salt, pepper and nutmeg; heat through.