3 c. potatoes, peeled and sliced
2 c. water
1 tsp. salt
3/4 c. onion, chopped fine
1 garlic clove, chopped fine
4 tbsp. butter
3 tbsp. flour
4 c. milk
12 oz. Velveeta cheese, grated
2 c. ham, cooked and cut in bite-size pieces
1/4 tsp. black pepper
1/8 tsp. red pepper
1 tbsp. chopped fresh parsley
1 c. each cooked broccoli and cauliflower (optional)

Bring water, salt and potatoes to boil. Cook until soft. Meanwhile, cook onion and garlic in butter for 3 minutes in a Dutch oven. Drain potatoes and cut in bite-size pieces; set aside.

Gradually add flour to onions and stir well. Pour milk in 1 cup at a time. Cook over medium heat until hot. Lower heat and add remaining ingredients. Stir until the cheese is melted. Let soup simmer 10-20 minutes before serving. A meal in itself!