The Humpherys Family

Veggie Cheese Soup

Source  Taste of Home
Recipe Added:  4/1/2012
1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cubed
2-3/4 cups water
2 tsp chicken bouillon
1 Tbsp cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen mixed vegetables, thawed
1/2 cup chopped ham
1 cup Velveeta, cubed
In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
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