1 1/2 c. chopped cauliflower and/or broccoli
1/2 c. chopped onion
1 potato, shredded
1 (14 oz.) can chicken stock
1 stick butter
1/2 c. butter
1/2 c. flour
1 qt. milk
1/2 lb. Cheddar cheese, shredded

In 10 quart pan, cook first 5 ingredients until tender. To make roux, melt butter and flour and cook until mixture boils. Set aside.