My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite.

Ingredients

• 1 cup chicken broth
• 2/3 cup cubed peeled potato
• 1/2 cup frozen corn
• 1/4 teaspoon minced garlic
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2/3 cup 2% milk
• 2 ounces velveeta, cubed
• 2/3 cup cubed cooked chicken breast

Directions

1. In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
2. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.