Broccoli Potato Cheese Soup

The only creamy, cheesy type soup I make that comes out right.

Ingredients

• 10 oz potatoes, cubed
• 3/4 c chopped celery
• 1/2 c chopped carrot
• 1/4 c chopped onion
• 1/4 c chopped fresh parsley
• 1 c fresh broccoli (can use frozen, too)
• 2 bouillon cubes
• 1 ounce ham
• 4 oz Velveeta Cheese
• 1 c milk
• 2 T flour
• pepper

Instructions

1. Combine potatoes, celery, carrots, onion, parsley, broccoli, and pepper into pot.
2. Add 1 cup of water and 2 Bouillon cubes
3. Bring to a boil; reduce heat, cover and simmer until potatoes and carrots are tender.
4. Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
5. Add cheese and ham.
6. Stir until cheese melts and ham is warm.

Notes Add more ham and cheese if you'd like. If you double the recipe, add 2 bouillon cubes to every cup of water you add, and add 2 T of flour to every cup of milk to thicken it up.

Marie McCann 07/28/2014