Vegetable Cheese Soup

• 5 lbs (2.3 kg). potatoes, cleaned, sliced and cubed
• 2 lbs (.9 kg). carrots, cleaned, peeled and sliced
• 1 stalk celery, cleaned, peeled and sliced
• 2 white onions, diced
• 1 head cauliflower, cleaned and cut
• 2 bunches broccoli, cleaned and cut
• 1/2 head cabbage, cleaned and sliced
• 2 lbs (.9 kg). ham chub, cut into cubes
• 1 lb (.5 kg). velveta, cubed
• cornstarch
• salt and pepper, to taste

1. In large saucepan, combine all ingredients except cheese, milk and cornstarch.
2. Fill pan with water, just covering vegetables and ham, cover pan.
3. Allow veggies to get almost tender and then add milk.
4. When mixture begins to boil again, make cornstarch adding it with 1/2 cup (125 ml) cold water.
5. Add to boiling soup, slowly, while stirring constantly.
6. This is not intended to make it thick, just not quite so thin.
7. Reduce heat and start adding cubed cheese, stirring constantly.
8. Once cheese is melted and the soup is seasoned to taste, it is ready to be served.

potatoes, celery, white onions, cauliflower, bunches broccoli, cabbage, velveta, cornstarch, salt

Taken from online-cookbook.com/goto/cook/rpage/001424 (may not work)