Creamed Potato-Cauliflower Soup - cooking recipe

Ingredients

1 can Campbell's cream of potato soup
1/2 soup can milk
1/2 c. cooked cauliflower
1/3 c. sour cream
nutmeg

Preparation

Combine soup, milk, cauliflower and 1/2 soup can water in blender container.
Process for 1/2 minute or just until smooth in blender.
Stir in sour cream.
Pour into saucepan.
Cook until heated through.
Sprinkle with nutmeg.
May chill for 4 hours or longer and serve cold.
Yields 2 to 3 servings.