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Potato Cheese Soup

10 ounces pared all-purpose potatoes, cut into 1" cubes (about 2 medium)
1 C. chopped broccoli
3/4 C chopped celery
1/2 C chopped carrot
1/4 C chopped onion
1 Tablespoon chopped fresh flat-leaf parsley
1 packet low-sodium instant chicken broth mix
Dash freshly ground black pepper
1 and 1/2 C. lowfat milk
2 Tablespoons all-purpose flour
4 and 1/2 ounces pasteurized process cheese spread
1 ounce diced cooked ham

In large suacepan, combine potatoes, broccoli, delery, carrot, onion, parsley, broth mix, pepper, and 1 C. water. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 min.

In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 min. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 min. longer. 4 servings