Ham & Cheese Soup

This is a hearty and delicious soup. If you prefer use grated Cheddar or Jack cheese in place of the Velveeta. Taste before salting. Each serving is 1 cup. This came from Obesity Help. I have not tried this, just posting for safe keeping.

• Ready In: 37 mins
• Serves: 10

Ingredients

• 2  tablespoons butter
• 1⁄2 cup carrot, chopped
• 1⁄4 cup onion, chopped
• 2  tablespoons flour
• 1  teaspoon paprika
• 1  teaspoon dry mustard
• 6  cups chicken broth
• 12  ounces Velveeta reduced fat cheese product, shredded
• 8  ounces  lite firm silken tofu, diced
• 10  ounces  deviled ham (2 cans)
• 1  cup light sour cream
•  salt and pepper, to taste
• 1⁄4 cup parmesan cheese
•  parsley, for garnish

Directions

1. In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.
2. Remove from heat and stir in sour cream. Add salt and pepper to taste and serve garnished with a sprinkle of Parmesean cheese and a sprig of parsley.