6 c. water
1 carrot, grated
10 oz. pkg. frozen chopped broccoli
21 lb. box Velveeta cheese, cubed
1 stick of butter, melted
1 c. flour
1 onion, chopped fine
1 rib celery, chopped fine
2 c. water

In pot, combine 6 cups water, onion, carrot, celery and broccoli. heat to boiling and lower heat and simmer 25 minutes or till vegetables are tender. Add Velveeta and cook till melted. In a separate bowl, add flour to melted butter, then slowly stir in 2 cups cold water to make a smooth, thick mixture. Pour into soup and simmer 10 minutes more to thicken. Serve with crackers or hot bread.