4 c. cubed potatoes
2 c. diced carrots
2 c. chopped celery
1/2 c. minced onions
2 tsp. salt
4 c. water
1 (10 oz.) pkg. frozen broccoli
3 tbsp. chicken base
3 1/2 c. milk
1/2 c. butter
1/2 c. flour
1 tbsp. dry mustard
1 lb. processed American cheese

Prepare potatoes, carrots, celery, and onions. Place in large soup pot and add salt and water. Cook until vegetables are tender, about 20 minutes. Add broccoli, chicken base, and milk. Simmer for 5 minutes.

In separate pan, melt butter and add flour and dry mustard; stir to make roux. Add to soup and stir until thickened. Cut cheese is melted. Keep hot, but do not boil. Makes 8 to 10 servings.