VEGGIE CHEESE SOUP

1 medium onion, chopped
1 rib celery, chopped
2 small red potatoes, cut into 1/2" cubes
2 3/4 cups water
2 teaspoons chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen california-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces velveeta cheese, cubed

in a large nonstick saucepan coated with pam, cook onion and celery over medium heat until onion is tender. stir in the potatoes, 2 3/4 cups water and bouillon. bring to a boil. reduce heat; cover and simmer for 10 minutes.

combine cornstarch and 1/4 cup cold water until smooth; gradually stir into soup. return to a boil. cook and stir for 1-2 minutes or until slightly thickened. stit in cream of chicken soup until blended.

reduce heat; add veggies and ham. cook and stir until veggies or tender. stir in cheese until melted.

9 servings

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