Veggie Cheese Soup

Ingredients

• 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

Directions

• In a large nonstick 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.
• Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
• Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. 
• Note- I like to transfer all the ingredients to a slow cooker before adding the cheese. I think it helps the cheese melt and mix in better.

Amanda