Saturday, June 26, 2010

Ham and Cheese Soup

This recipe is one that starts with a packaged mix and stirs in several things to make it become soup.  I really only recommend using Velveeta brand for this one.  My experience with the Kraft and other brands is that the cheese doesn't dilute nicely and it can taste watery.  The Velveeta works out so well.  I think originally this basic recipe came from a Pampered Chef cookbook, but I've been making it from memory so long, that I don't know if it resembles it's original or not.... Use this when you want some fast and easy comfort food.

Ham and Cheese Soup
2 boxes Velveeta Shells and Cheese (12 oz. each)
2 quarts of water
2 Tbsp. dry, minced onion
1 tsp. thyme
2 chicken bouillon cubes
2 c. cubed ham
2 c. milk
1 c. frozen peas, thawed

In a soup pot, bring the water to a boil, add the pasta from the boxes and the dry onion.  Boil until pasta is desired tenderness, 8-10 min.  Do not drain!  Add to the pot both cheese packets, stirring until the cheese melts. Add remaining ingredients and heat through.  Serve with biscuits or bread sticks.

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