Canadian Cheese Soup

• 5 Tbsp. butter or margarine
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 1/2 green pepper, finely chopped
• 1 c. cooked ham, finely chopped
• 1/2 c. flour
• 2 Tbsp. cornstarch
• 4 c. chicken broth
• 4 c. milk
• 1/2 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/2 tsp. dry mustard
• 1 lb. Velveeta cheese

1. In large heavy soup kettle, melt butter or margarine; add carrots, celery, onion, green pepper and ham.
2. Cook over medium heat until vegetables are crisp-tender, about 10 minutes, stirring occasionally.
3. Do not brown.
4. Add broth.
5. Mix cornstarch, flour and milk together in separate bowl and add to broth and vegetables, stirring constantly, until slightly thickened.
6. Add paprika, cayenne and mustard.
7. Add cheese gradually, stirring constantly, until cheese is melted.
8. Do not allow soup to boil after cheese is added because it will curdle.
9. Serve very hot. Makes about 2 1/2 quarts soup.

butter, carrots, celery, onion, green pepper, flour, cornstarch, chicken broth, milk, paprika, cayenne pepper, dry mustard, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=787615 (may not work)