2 lg. carrots, cubed
3 ribs celery, chopped
1 lg. onion, chopped
2 c. (about 3 med.) potatoes, cubed
1 clove garlic (or may use garlic salt)
1 lg. can Carnation milk
4 lg. thick slices Velveeta cheese, cubed
2 tbsp. butter
Salt & pepper to taste
3 qt. water or soup stock
1 lg. or 2 sm. bunches broccoli, peel & chop stems & separate the flower tops

Place the carrots, celery, onion and garlic in a large pot, cover with water and boil until tender. Add the potatoes and the broccoli stems, set aside the tops to add when veggies are tender. Boil on medium heat until all is tender, then add the broccoli tops and flowers and cook a few minutes until they are all tender, adding the spices and seasoning, and stir frequently.

When done, add the Velveeta cheese, milk and butter. Bring to a boil, then simmer until cheese is melted. When ready, thicken the soup by mixing 3/4 cup flour or 7 or 8 tablespoons cornstarch in cold water and add slowly to the soup mixture, stirring well and often, until it is a creamy consistency. Simmer until ready to serve. It can be frozen.