4 chicken bouillon cubes
4 c. water
2 c. cubed potatoes
1 c. sliced carrots
2 c. chopped broccoli
1 c. chopped onion
2 or 3 cloves chopped garlic

Cook until vegetables are tender. Cool 10-15 minutes, then puree in blender or food processor.

3/4 c. milk
1 1/2 c. shredded cheddar cheese
1/4 tsp. dill weed
1/4 tsp. dry mustard
Dash black pepper

Saute 1 1/2 cups broccoli flowerets in butter and add to soup last.