This is one of my favorite winter soup recipes. It's very hearty and satisfying on those long winter nights. As a bonus, it's also a really great way to get the kids to eat their broccoli and to use up your leftover holiday ham.

Ingredients:

1 pound ham cooked and chopped (you can use more or less, depending on what you have)
2 bunches broccoli chopped and stems discarded

1 onion finely chopped
3 cans chicken broth (14.5 oz cans)
6 tablespoons butter or margarine
1/2 cup flour
2 cups milk
1 pound velveeta cheese cubed
1/2 pound shredded cheddar or Monterey jack cheese
salt and pepper to taste

Directions:

In a large sauce pan, bring the chicken broth to a boil and add the broccoli and ham. Simmer 10-15 minutes or until the broccoli is as tender as you like. In a separate skillet, melt the butter over medium heat and add the onion. Cook 3-5 minutes or until tender. Once the onions are done, add the flour and cook until a thick paste forms. Slowly stir in the milk and keep cooking until the mixture thickens. Slowly pour this mixture into the chicken broth and broccoli. Add cheese, salt and pepper. Stir well over low heat until the cheese melts completely. Be very careful not to let the soup boil or the cheese will curdle. Serve immediately

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