Ham & Cheese Soup

• 2 tablespoons butter
• 12 cup carrot, chopped
• 14 cup onion, chopped
• 2 tablespoons flour
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 6 cups chicken broth
• 12 ounces Velveeta reduced fat cheese product, shredded
• 8 ounces lite firm silken tofu, diced
• 10 ounces deviled ham (2 cans)
• 1 cup light sour cream
• salt and pepper, to taste
• 14 cup parmesan cheese
• parsley, for garnish

1. In a large Dutch Oven over medium heat butter.
2. Add carrots and onion and saute until soft and translucent.
3. Stir in flour, paprika and dry mustard using a whisk.
4. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps.
5. When soup is thickened add shredded Velveeta, the diced tofu and ham.
6. Cook on a low simmer for 20 minutes stirring occasionally.
7. Remove from heat and stir in sour cream.
8. Add salt and pepper to taste and serve garnished with a sprinkle of Parmesean cheese and a sprig of parsley.

butter, carrot, onion, flour, paprika, mustard, chicken broth, velveeta reduced fat cheese, silken, ham, light sour cream, salt, parmesan cheese, parsley

Taken from www.food.com/recipe/ham-cheese-soup-448212 (may not work)