Cheesy Vegetable Soup

By Heather Parry

4-5 Potatoes    

2C Carrots    (I really like the veggies in this soup so I double all of them except the potatoes and then make the recipe the same as directed, I've also used cauliflower when I was low on broccoli and still great)

2C Celery

1C Onion         

10oz Broccoli   (frozen or fresh)

1tsp Salt

½ tsp Pepper    

6 Ch.  Bullion   

½C Butter

2C Milk           

1 T Dry Mustard   

1lb. Velveeta

½ C Flour
Steam veggies until just tender. Mix flour and milk before adding to soup.  Add Velveeta and frozen broccoli last. (You can freeze this soup. One batch serves our family of 5 at least 2 dinners.)