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Ham and Cauliflower Soup

1 package scalloped potatoes
2 1/2 cups water
1 cup chopped cauliflower
1/8 teaspoon ground mustard
1/8 teaspoon pepper
1 can (10 1/2 ounces) condensed chicken broth
1 cup cubed fully cooked ham
1 cup half-and-half
Chopped fresh parsley, if desired

Heat Potatoes, Sauce Mix, water, cauliflower, mustard, pepper and broth to boiling in 3-quart saucepan over high heat, stirring frequently.

Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.

Stir in ham and half-and-half. Cook uncovered about 5 minutes or just until hot (do not boil). Garnish with parsley.

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