2 c. diced potatoes
1 1/2 c. chopped onions
1 bunch fresh broccoli
1 c. diced carrots
2 1/4 c. water
1/4 c. butter
6 chicken bouillon cubes
2 c. milk
1/2 c. flour
3 c. shredded Cheddar
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1 c. chopped celery

In 4-quart saucepan, combine potatoes, water, onions, carrots, celery, butter, broccoli, and bouillons. Bring to boil, reduce heat, cover, simmer 30 minutes or until tender.

In small pan, combine milk and flour. Heat until smooth. Stir gradually into vegetable mix. Add cheese, mustard, pepper. Cook and stir until cheese melts.

(I omit the onions and cayenne pepper. Sometimes I add cauliflower too. I also use more water, 4 cups total, since we don't like it so thick.)