A hearty and creamy soup filled with vegetables, ham, and cheese, perfect for a comforting meal.
Combine the potatoes, broccoli, onion, carrot, celery, water, and chicken bouillon in a soup pot.
Cut the vegetables into similar-sized pieces to ensure even cooking.
Simmer the mixture over medium heat until the vegetables are tender, about 20 minutes.
Stir occasionally to prevent sticking.
In a separate saucepan, melt the butter over medium heat.
Use a heavy-bottomed pan to avoid burning the butter.
Stir in the flour and cook for 2-3 minutes until bubbly.
Whisk constantly to prevent lumps.
Gradually whisk in the milk and bring to a boil, stirring until thickened.
Ensure the milk is at room temperature to avoid curdling.
Pour the creamy mixture into the soup pot with the vegetables and stir to combine.
Mix thoroughly to ensure a smooth consistency.
Add the ham and shredded cheese to the soup, stirring until the cheese is melted.
Add the cheese gradually to prevent clumping.
Simmer the soup for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning with salt and pepper if needed.
Serve the soup hot, garnished with a sprinkle of cheese or fresh herbs.
Pair with crusty bread for a complete meal.
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