1 cup finely chopped onion

1 red bell pepper, diced

2 tbsp butter

1 (16 oz) pkg shredded cheese

2 tbsp cornstarch

1 (14 oz) can chicken broth

1 1/2 cups cooked, diced ham

1 1/2 cups cooked broccoli florets

3/4 cup cooked, diced carrots

1 tsp Worcestershire sauce

1/2 tsp garlic powder

2 cups half-and-half cream 

Saute onion and pepper in butter in large saucepan. Mix cheese and cornstarch in bowl. Pour broth into saucepan and add cheese mixture a little at a time. Cook soup over medium heat until cheese melts. Stir until smooth and creamy. Add ham, broccoli, carrots, Worcestershire, garlic powder and a little salt and pepper and stir well. Heat over low heat, pour in cream and stir well.

*To make this Vegetarian, substitute vegetable broth for chicken broth and omit ham.

Serves 6-8