Broccoli Cheese Soup

Submitted by: Adrienne

4-5 c. cubed potatoes
2 c. carrots, cut diagonally
1-2 c. chopped celery
1 c. onion, chopped finely
1 ½ tsp. salt or to taste
2 ½ c. water
1 (10 oz.) pkg chopped broccoli
½ c. butter or margarine
6 chicken flavored bouillon cubes
1 Tbsp. dry mustard
½ tsp. pepper
1 lb. Velveeta cheese in chunks
2 c. milk
¼ c. flour

Steam potatoes, carrots, celery, and onion in salted 2 ½ c. water. Simmer 20 minutes. Add broccoli and cook 7 minutes more. Melt butter with flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese. When sauce has thickened and is smooth, add to vegetables. To extend, add a can of cream of chicken soup, undiluted. Makes 12 servings.