Broccoli Cheese Soup

BROCCOLI CHEESE SOUP
4-5 cups cubed potatoes
2 cups carrots, cut diagonally
1-2 cups chopped celery
1 cup onion, finely chopped
2 teaspoons salt
2-1/2 cups water
1 (10 oz.) Pkg. Chopped broccoli
½ cup butter or margarine
2 chicken flavor bouillon cubes
1 tablespoon dry mustard
½ teaspoon pepper
1 lb. Velveeta cheese, in chunks
2 cups milk
Steam potatoes, carrots, celery and onion in salted 2-1/2 cups water. Simmer 20 minutes. Add chopped broccoli and cook 7 more minutes.
Melt butter with 1/4 cup flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese, then vegetables. To extend, add a can of cream of chicken soup, undiluted.
Yield: 12-15 servings.
Serve in bread bowls.