Veggie Cheese Soup

1. 1

   In a large 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.

2. 2

   Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.

3. 3

   Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

* Per serving · 4 servings · Values may vary.

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