1 c. sliced celery
1 c. chopped onion
2 tbsp. butter
2/3 c. flour
4 c. water
3 c. Borden milk or Half and Half
6 chicken bouillon cubes
1/2 tsp. pepper
2 c. frozen broccoli, cauliflower and carrots combo
1 c. frozen hash browns
2 1/2 c. shredded Cheddar cheese

In large kettle or Dutch oven, cook celery and onion in butter until tender. Stir in flour until smooth. Gradually add water, then bouillon cubes, pepper, vegetables and hash browns. Bring to a boil. Reduce heat and cover for 15 minutes. Add milk and cheese. Cook and stir until cheese melts and the soup is hot.