1/2 c. chopped celery
1/3 c. chopped carrots
1/2 c. chopped onions
2 tbsp. oil
2 c. chopped, peeled potatoes
2/3 c. chopped broccoli
3 c. water
1/3 c. butter
1 tsp. salt
1/4 tsp. black pepper
3 tbsp. flour
2 c. milk or cream

In soup pot, sauté the celery, carrots, and onions in the oil over low heat for about 5 minutes. Do not brown the vegetables. Add the potatoes, broccoli, water, butter, salt and black pepper. Bring to a boil. Reduce heat to medium high. Cook until vegetables are tender. Combine flour with 1/2 c. milk or cream. Mix until smooth. Add to soup and stir. Add remaining milk or cream. Taste and adjust seasoning, if needed.

Note: For a cheezy soup, stir in 4 oz. of Velveeta and cook until melted. When using cheese, the flour can be omitted.