Cauliflower Soup

Ingredients:
1 head of cauliflower, break off into bite-sized pieces
4 to 5 medium potatoes cubed (chop into the size of chunks you like)
chicken bouillon granules
bacon bits
1 can cream of chicken soup
1 pint of whipping cream
cornstarch
cold water

Directions:
Put cauliflower and potatoes in a big pot, fill with water until cauliflower and potatoes are covered. Add some bacon bits, stir in about 3-4 tablespoons of chicken bouillon granules (or 2 cubes). Boil until potatoes are tender. Add cream of chicken soup and whipping cream, stirring until mixed together. Bring to boil. To thicken soup, mix 3 tablespoons cornstarch to 2 tablespoon cold water in a separated bowl. Once cornstarch is dissolved in water stir into soup. Bring back to boil, then reduce heat (soup should thicken after removing from heat for a few minutes.) If still not thick enough, repeat the cornstarch and cold water until its thick enough (I usually do it two rounds).

Courtesy of Mandy Adams