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