Cheese Soup

Ingredients

• 4-5 cups potatoes, cubed
• 1 cup chopped onion
• 1/2 cup butter (1 stick)
• 2 cups cubed carrots
• 1/2 tsp. ground black pepper
• 3 cups chicken broth
• 2 lbs. Velveeta, cubed
• 1.5 cups chopped celery
• 1 bag frozen chopped broccolli
• 1 Tbs. dry mustard
• 3 cups milk
• 1/2 cup flour

Instructions

• Combine carrots, celery, potatoes, onion and chicken broth in a large pan.
• Cooking over high heat, bring vegetables and broth to a boil. Once boiling reduce heat to low and continue to simmer for 13 minutes. Add in the frozen broccoli and continue to cook for an additional 7 minutes.
• In a small bowl combine milk with 1/2 cup flour. Stir until smooth.
• To the pan, stir in the butter, mustard, pepper, Velveeta and milk mixture.
• Continue to cook over low heat until the cheese melts. Do not allow the soup to boil.