Broccoli Cheese Soup

Boil    2 1/2 cups water in a large pan
Add:  4 potatoes, peeled and cubed
          1/2 cup celery, chopped
          2 cups carrots, chopped
          1 cup onion, chopped

Steam vegetables for 20 minutes.  Then,
Add:  1 10 oz pkg chopped broccoli

Steam again for 7 minutes

While vegetables cook, in a separate pan:
Make a basic roux:

Melt     1/2 cup butter
             1/4 cup flour
Cook until bubbles for 1 minute

Slowly Add:
              2 cups milk
              3 chicken bullion cubes
              1/2 tsp pepper
              1 Tblsp dry mustard

When mixture thickens and vegetables are cooked:
Add to vegetables without draining water:
               cream mixture
               1 pound velveeta cheese, cut into pieces

Stir until well mixed.

Serving tip:  This is a great soup for serving in bread bowls.