1 potato, peeled and shredded
2 carrots, peeled and shredded
1 sm. onion, chopped
2 c. broccoli, chopped
1 tsp. salt
4 chicken bouillon cubes
3 c. water
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
4 c. milk
8 oz. Velveeta cheese

Cook first 7 ingredients in Dutch oven until vegetables are tender. Make white sauce by melting butter slowly; stir flour into butter gradually over low heat. Add salt and milk, stirring in 1 cup at a time. Let thicken as you stir. Gradually add the sauce to vegetable mixture. Heat through completely but don't boil. Add cheese and stir until melted. Do not boil or it will curdle.