3 c. cauliflower (sliced thin)
1 c. broccoli (sliced thin)
2 ribs celery, sliced thin
1 shredded carrots
1/2 c. chopped onion
1/2 tsp. salt
1 can chicken broth

Cook above ingredients together until very soft. Mix: 6 tbsp. flour 1/4 tsp. salt Dash pepper

Add to soup. Bring to boil, stirring constantly. Remove from heat and add 2 cups grated cheddar cheese and 1/2 cup diced Velveeta cheese stirring until cheese melts. Serve. To reheat do not boil, soup will curdle. Heat on low or in microwave on medium. For thinner soup add more milk. Soup can be frozen.