Combine the cauliflower, celery, onion, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until cauliflower is tender, about 10 to 15 minutes. Remove from heat, puree 1/2 of the cauliflower chunks with the cream cheese spread until very smooth. Add puree back to the soup. Add salt and pepper to taste. Serve immediately. Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month. To reheat place in a pot over medium heat for 4 minutes or until heated through.