8 to 10 med. potatoes
3/4 c. carrots, diced
3/4 c. celery, diced
1/2 c. onion, diced
6 slices bacon, cut in sm. pieces
1 to 2 lbs. Velveeta cheese
1 beef bouillon cube
10 oz. box frozen chopped broccoli
Salt and pepper to taste

Cook potatoes until tender. Cook celery and carrots in small saucepan with a little water to cover vegetables. Fry bacon with onion; drain. When potatoes are tender, do not drain; mix with electric mixer until potatoes are mashed. Add bacon, onion, carrots, celery, bouillon cube and frozen broccoli; simmer. Add cheese until melted. Add salt and pepper to taste. If too thick, add milk.

Variation: Omit broccoli and add either cauliflower or asparagus.