Cauliflower Soup

This is from Emily Ray. She is a life-long friend that Angie Randall brought with her, and I'm so glad she did! Yay for bringing friends! This picture doesn't do justice to the soup. It tastes kinda like a lighter potato soup and since the cauliflower is the same color as the soup, the kids don't realize all the healthy vegetables they are eating. This serves 6-8 and only takes about 30 minutes.

1 head cauliflower
Instant potato flakes{recipe doesn't say how much... Emily? Desired consistency, I assume}
Salt and pepper to taste
8 oz cream cheese
1 small jar Old English Cheese(or about 1 cup shredded cheese)
1 can cream of mushroom soup
1 small jar sliced chipped beef(or sliced luncheon meat. {I bet bacon would be good...})

Cut up cauliflower and boil in 4 cups of water until soft. Mash. Add potato flakes until the thickness of a chowder. Add remaining ingredients and mix well. Simmer 15-20 minutes.