6 servings.

1 ham hock
3 potatoes, diced
1 lg. onion, chopped & sauteed
Salt & pepper to taste
2 tsp. instant chicken broth
1 tsp. dried parsley flakes
1 (8 oz.) box Velveeta cheese, cubed
2 c. cooked cubed ham
1 pt. half & half
1/2 box frozen peas

Cook ham hock in water to cover. Add potatoes, onion and seasoning. Simmer for about 15 minutes, then puree. Return to pan and add cheese. Heat until it thickens soup by melting. Add ham, cream and peas. Simmer for about 15 more minutes.

NOTE: Outstanding flavor and consistency. Could be served cold.