4-5 medium large potatoes, washed, peeled, then cubed into bite-sized pieces
1 (32 oz.) pkg. Swanson Chicken Broth
3/4 to 1 cup water
1/2 to 1 cup chopped onion
1 cup chopped ham (cubed) (can also be prepackaged ham chunks)
1 can shoepeg corn (including any liquid in can)
1 to 2 cups cubed Velveeta cheese
1/2 cup shredded cheddar cheese (for garnish)
1/4 cup green onions (chopped for garnish)
salt and pepper, to taste
Optional: 1-2 tablespoons corn starch mixed with cold water until corn starch is fully dissolved (don’t do this until you are ready to thicken soup)

Wash, peel and cube the potatoes into bite-size pieces. Using a large stock pot (or a pot you would cook spaghetti in), place cubed potatoes, chicken broth and water. Salt/pepper to taste. Bring to a boil. Add onions, ham, and corn. Reduce heat to medium-high and let boil until potatoes are done. Stir occasionally to prevent sticking.

Once potatoes are done, add Velveeta and stir until cheese melts (soup will be a little thicker at this point. Note: You may add more or less cheese depending on taste). If you wish to thicken soup a little more, mix corn starch and cold water in a small container (I use a regular size coffee cup), and while soup is still bubbling, pour a little of the mixture (a little at a time) into the boiling soup and stir constantly. Soup will begin to thicken immediately. Add more mixture until soup has preferred consistency. If you over thicken soup, you may add some milk to thin it down (I use the fat free milk).

Ladle soup into soup bowls, top with shredded cheddar cheese and green onion garnishes. Serve immediately.

Serves 4-6 depending on size of soup bowls. Refrigerate any leftovers. Leftovers can be heated in the microwave and topped with cheddar cheese and green onions.

Note: If soup is too thick, thin with a little bit of milk to the preferred consistency.

Variations: You can substitute cubed Velveeta with prepackaged (cubed or shredded) Monterey Jack or Colby cheese. Cheddar cheese works too, but doesn’t melt as well as Velveeta.

Submitted by: Debbie MacDonald