German Heritage Cheesy Potato Soup
- 6 potatoes, diced
- 8 oz. baby carrots (½ bag)
- 6 oz. (1 cup) chopped broccoli
- 1 t. salt
- 1 oz. (2 T.) minced onion
- 2 T. corn starch
- ¼ t. pepper
- 4 slices of ham, diced
- 1½ inches from block of pasteurized, processed cheese
- Parsley flakes
Fill 4 quart saucepan half full with water.
Add in potatoes, carrots, and broccoli. Add salt and onion, and bring to a boil and cook for 30 minutes.
Mix corn starch with a small amount of cold water and stir into soup to thicken.
Add pepper, ham, and cheese. When the cheese is melted, add a sprinkling of parsley flakes and stir. Serve hot.
by Jan Hackman, Columbus