INGREDIENTS
- 10 ounces potatoes, Cubed
- 3⁄4 cup chopped celery
- 1⁄2 cup chopped carrot
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped fresh parsley
- 1 cup broccoli (Fresh is best)
- 2 bouillon cubes
- 1 ounce ham
- 4 ounces Velveeta reduced fat cheese product
- 1 cup milk
- 2 tablespoons flour
- pepper
DIRECTIONS
- Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
- Add 1 cup of water and 2 bouillon cubes.
- Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
- Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
- Add cheese and Ham.
- Stir until cheese melts and Ham is warm.
- See “recipe description” at top for notes on bigger portions.