Broccoli Cheese Potato Soup

Fall has finally arrived! Here in Texas the temperatures have dropped into the 80's, so the air isn't exactly crisp, but it sure beats the heck out of the 100's we had this summer. What it does mean is football games, homecoming, and pumpkin patch mazes. This recipe is perfect when you need a quick hearty meal. Make it on the weekend while you're watching college games, refrigerate it, and fast as your microwave can ding, it's ready for Friday Night Lights.
You only need thirty minutes to throw this together. You have to do some chopping, but you can buy frozen chopped broccoli and use canned cubed potatoes or use leftover mashed potatoes. I like to use fresh potatoes and cook them until they are tender crisp, not mushy.

Gather all your ingredients. You can buy onion and celery already chopped or
use a frozen mirepoix mix.

Saute onions and celery in 2 tablespoons of butter.

Stir and cook until onions are translucent.

Add chopped ham, flour and seasonings.

Stir until blended 

This is my secret ingredient--Better Than Bouillon

A tablespoon added to any soup kicks it up a notch.
Beef, vegetable, and ham bouillon are also available.

Add milk, broth and potatoes. Cook until mixture thickens
and comes to a boil.

Cover and cook on low until potatoes are tender

Add steamed broccoli

 Cook over low until cheese is melted and soup is heated through. Ummm, wonder what it would taste
like with a smokey gouda? I might try that next time.

No matter how much substance I put in the soup,
my husband still likes crumbled-up crackers.

Broccoli Cheese and Potato Soup

Prep Time: 10 min.; Total Time: 30 min; Servings: 8

Ingredients

1/3 cup chopped onion

1/3 cup chopped celery

2 tablespoons butter or 2 tablespoons margarine

1/4 cup flour

4 cups diced peeled potatoes

2 1/2 cups chopped broccoli, steamed until crisp tender

1 cup chopped ham

3 cups chicken broth

1 Tablespoon Better than Bouillon

2 cups shredded cheddar cheese

2 cups skim milk

1/4 teaspoon pepper

1 dash paprika

salt

minced fresh parsley, if desired

Directions

In a large saucepan, saute onion and celery in butter over medium heat until tender.

Add flour, pepper, salt, and paprika and stir until smooth.

Add broth, milk, ham and potatoes, stirring constantly until it boils and thickens.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.

Sprinkle individual servings with parsley if desired.

You can change this recipe to satisfy dairy-free by using soy cheese, almond milk, and Earth Balance buttery spread.

ENJOY!