Veggie Cheese Soup

• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 small red potatoes, cut into 1/2-inch cubes
• 2-3/4 cups water
• 2 teaspoons reduced-sodium chicken bouillon granules
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3 cups frozen California-blend vegetables, thawed
• 1/2 cup chopped fully cooked lean ham
• 8 ounces reduced-fat process cheese (Velveeta), cubed

1. 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.
2. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.
3. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

onion, celery, red potatoes, water, chicken bouillon granules, cornstarch, cold water, condensed cream, frozen california, fully cooked lean ham, cheese

Taken from www.tasteofhome.com/recipes/veggie-cheese-soup/ (may not work)