Veggie Cheese Soup

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 tsp. chicken bouillon granules
1 Tbsp. cornstarch
1/4 cup cold water
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 oz. reduced-fat process cheese (Velveeta), cubed

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. Makes 9 servings.

Recipe from Taste of Home