1 lg. stalk broccoli
4 potatoes
4 carrots
2 outer stalks celery
2 med. onions
2 c. water
3 tbsp. flour
3 tbsp. butter
2 c. milk
2 c. grated cheese
Salt and pepper to taste

Dice potatoes, carrots, celery and onions. Cut broccoli flowerets from talk and lay aside; peel stalk. Slice and add with other vegetables and 2 cups water to soup pot.

While vegetables cook, make cheese sauce. Melt 3 tablespoons butter, add 3 tablespoons flour and mix well. Add milk; stir until thick. Add cheese; stir until melted. When vegetables are soft, add flowerets. Cook about 5 minutes and combine cheese sauce with vegetables. Simmer to blend flavors. Serves 6 to 8.