Veggie Cheese Soup

Yesterday’s beautiful weather was such a tease. We slept with the windows open and the breeze was so peaceful and fresh. It was a tad brisk when we woke up but I still loved it. Today not so much. Rain, rain, more rain, sunshine for a moment followed by dreary cold weather. Boo. Even with the lack of sunshine I still managed to clean bedrooms, change sheets and flip mattresses. Does anyone else flip their mattress or is that a thing of the past? My kiddos look at me like I’m nuts when I do it. I love climbing into a bed with fresh sheets but add that flipped mattress and *OMG* I’m in sleep heaven. I can’t wait for bedtime tonight. Before that can happen I had to take Haillie shopping for her birthday. We lucked out and she found four new shirts. It was a fun and stressful trip. Once home again I finished up dinner, which was delicious. Three out of four of us loved it. Abby of course was the exception. She just needs to give veggies a chance. Christopher then surprised Haillie with a few more gifts. We are so bad at waiting, her birthday isn’t till Thursday. She was excited to get the book she requested, Doctor Zhivago plus a book on Irish Fairy & Folk Tales and a Pink CD. What 15 year old reads Doctor Zhivago? Tomorrow night is her birthday dinner out. Reservations have been made and I’m hoping at least on photo will be taken. Fingers crossed.

Download Recipe
Ingredients
1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 tsp chicken bouillon granules
1 tbsp cornstarch
1/4 cup cold water
1 can (10-3/4 oa) cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 oz Velveeta, cubed
Directions
In a large nonstick 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. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.