Potato Cheese Soup
|All purpose potatoes||10 Ounce, pared, cut into chunks|
|Chopped broccoli||1 Cup (16 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped fresh flat leaf parsley||1 Tablespoon|
|Low sodium instant chicken broth mix||1 1⁄2 Ounce (1 Packet)|
|Freshly ground black pepper||1 Dash|
|1% milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Tablespoon|
|Pasteurized processed cheese spread||4 1⁄2 Ounce|
|Diced cooked ham||1 Ounce|
1. In large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, broth mix, pepper, and 1 cup water. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
2. In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 minutes longer. Ladle evenly into 4 soup bowls.