VELVEETA HAM AND POTATO SOUP RECIPES

Steps:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour, salt and pepper to the pot and stir until smooth.
• Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
• Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
• Add cheddar and American cheese, stir well and remove from heat.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Steps:

• Place ham bone in large Dutch oven pot, cover with water.
• Place over medium heat. Let simmer for one hour.
• Remove the ham bone and let it cool after one hour is up.
• Rinse the vegetables under cold running water.
• Dice the carrot, add to the broth in the pot.
• Dice the celery, add to broth.
• Dice the onion, add to broth.
• Cube the potatoes, add to broth.
• Slice the cabbage, add to broth.
• Add the butter beans.
• Add the tomatoes.
• Add sugar.
• Add black pepper.
• Remove meat from the ham bone, add it to the soup.
• Bring to a low boil, let simmer until all vegetables are tender.
• Taste and add salt or pepper to taste.
• Serve warm.
• Enjoy.