Heat olive oil in a large pot over medium high heat. Add diced onion and green pepper. Saute until onions begin to soften and become clear (3-4 minutes).
Add milk, cream of chicken soup, Velveeta, potato and ham to onion and pepper and heat over medium heat until Velveeta is melted. Stir the pot every 5 minutes, being sure to scrape the bottom and sides of the pan.
After Velveeta has melted, add broccoli and continue to heat soup until potatoes become tender.
If planning to freeze soup, allow it to cool to room temperature. Add appropriate serving size to reasealable freezer storage bag. Label bag and place in freezer.
To thaw frozen soup, simply place frozen serving in refrigerator for 12-24 hours to thaw or remove ziplock bag from frozen soup (scissors help!) and place in a glass bowl. Heat in microwave.