1/4 c. butter
1 c. chopped onion
1 c. shredded carrot
1/2 c. flour
1 1/2 tbsp. instant chicken bouillon
1 1/2 tsp. salt
1/4 tsp. paprika
4 c. water
4 c. milk
6 c. (1 1/2 lbs.) Cheddar, shredded
20 oz. chopped broccoli
1 c. chopped celery

Frozen, chopped broccoli

Melt butter in a large pot (big enough to fit all ingredients). Add onion, celery, carrots; saute until tender. Stir in flour, broth, salt and paprika. Remove from heat.

Stir in water - heat to boiling. Boil one minute. Add milk and heat to simmering. Remove from heat. Stir in cheese until melted. Return to low heat and add broccoli. Makes 12+ cups.