Not Your Ordinary Potato Soup

• 6 cubes Diced Potatoes (6-8 Med Potatoes)
• 10 cups Water (enough To Cover Top Of Potatoes)
• 4 cubes Chicken Bouillon
• 1-1/2 cup Diced Carrots
• 1 cup Chopped Onion (small Onion)
• 1-1/2 cup Chopped Broccoli (can Use Frozen)
• 2 Tablespoons Parsley
• 1 dash Garlic Salt and Pepper
• 1 cup Shredded Cheddar Cheese, to taste
• 1 package Ham Cubes (optional)
• 1 cup Milk
• 1 Tablespoon Flour

1. Boil potatoes, water, chicken bouillon and carrots until almost tender. Add parsley, onions and broccoli and boil until broccoli is almost tender. In a small bowl, mix the milk and flour together well; add to the pot and continue to boil until soup thickens, about 4 to 5 minutes, tops. Add cheese and ham and boil until cheese is melted. If you are not going to add the ham, just add cheese and let it melt. Garnish with more shredded cheese.
2. (I have used leftover mashed potatoes with the milk and flour to thicken the soup up just a bit. It works well, and my husband likes a thicker, heartier soup, so this option works well. I usually just mix things in without measuring.)

potatoes, water, chicken bouillon, carrots, onion, broccoli, parsley, garlic, cheddar cheese, ham, milk, flour

Taken from tastykitchen.com/recipes/soups/not-your-ordinary-potato-soup-2/ (may not work)