Veggie Cheese Soup

• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 small red potatoes, cut into 1/2 inch cubes
• 3 cups chicken broth
• 1 tablespoon cornstarch
• 14 cup cold water
• 1 (10 3/4 ounce) canreduced fat condensed cream of chicken soup
• 3 cups california-blend frozen vegetables, thawed and chopped
• 12 cup fully cooked lean ham, chopped
• 8 ounces reduced fat Velveeta cheese, cubed
• 14-12 teaspoon penzeys tuscan sunset seasoning
• 12 teaspoon ground black pepper

1. In a large nonstick saucepan coated with cooking spray, cook onion and celery over medium heat until onion is tender; stir in the potatoes and broth; bring to a boil; reduce heat and cover and simmer for 10 minutes.
2. Combine cornstarch with water until smooth; gradually stir into soup; return to boil; cook and stir for 1-2 minutes or until slightly thickened.
3. Stir in condensed soup until blended.
4. Reduce heat; add veggies and ham; cook and stir until veggies are tender.
5. Stir in cheese until melted.

onion, celery, red potatoes, chicken broth, cornstarch, cold water, condensed cream, californiablend, fully cooked lean ham, velveeta cheese, seasoning, ground black pepper

Taken from www.food.com/recipe/veggie-cheese-soup-495066 (may not work)