Broccoli Cheese Soup

Broccoli Cheese Soup 2 cups diced potatoes (scrubbed, not peeled) 1 small onion, diced 1 cup sliced carrots (also scrubbed, not peeled 1 cup chopped celery 1/2 cup chopped broccoli (I chop the stem and add it with the other vegetables. I save small pieces of the flowerets until everything else is done, turn off the heat, add the broccoli. Put the lid back on and let it steam for a few minutes, then stir it in as you stir in the other mixture.) In a large soup pan combine the vegetables, add 3 bullion cubes and enough water to barely cover; simmer until the vegetables are done - 15-20 min. Meantime, make a white sauce of 1/2 cup butter 1 1/2 tbsp. flour 1 cup milk 1 tsp. dry mustard 1 tsp. pepper Melt the butter, add the flour, mustard and pepper stirring to make a paste. Add milk and stir until mixture is thickened. Dice 1 lb of Velveeta cheese and add to white sauce. (Most packages of Velveeta are 2 pounds...) Combine cheese sauce and vegetables, don't bring to a boil or mixture will curdle. Serves 8. (I usually add a few more vegetables than it calls for...)