Soup - Veggie Cheese Soup

Veggie Cheese Soup
from Julie

1 med onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2 in. cubes
2 3/4 c. water
2 tsp chicken bouillon granules
1 Tbs. cornstarch
1/4 c. cold water
1 can cream of chicken soup (10 3/4 oz.)
3 c. frozen california-blend vegetables, thawed.
1/2 c. chopped fully cooked lean ham
8 oz. velveta cheese cubed

1) In a large non-stick saucepan coated with cooking spray, cook onion and celery over med. heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 min.

2) Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 min. or until slightly thickened. Stir in condensed soup until blended.


3) Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Serves 9.