Potato Cheese Soup

10 oz. Potatoes, pare, cut into 1-inch cubes
1 C. Chopped Broccoli
3/4 C. Chopped celery
1/2 C chopped carrot
1 T. chopped parsley
1/4 c. onion, chopped
1 t chicken bouillon granules
dash ground black pepper
1 1/2 C. milk
2 T. all-purpose flour
4 1/2 oz. pasteurized process cheese spread
1 oz. cooked ham, diced

In large saucepan combine, veggies, bouillon, pepper and 1 c. water.  Bring to boil, reduce heat to low, cover and simmer until potatoes are tender, about 20 min.

In small bowl, whisk milk and flour together, slowly pour into veggie mixture, stirring constantly.  cook over medium-high heat, stirring constantly, until slightly thickened, about 5 min.  Add cheese spread & ham, cook stirring occasionally, until cheese is melted, about 3 min.

Makes 4- 1 1/4 c. servings.