JoAnn's Cheese Soup

INGREDIENTS

Cook several cups of broccoli florets, drain and set aside-do not overcook.
6 cups of chopped carrots.    
6 cups chopped potatoes (at least an inch cube)
1 cup chopped celery
1/2 to 1 cup chopped onion
1 can Swanson's chicken broth, plus bouillon if desired
3/4 cup butter
3/4 cup flour
1 qt half and half
1 lb. velveeta cheese, cubed

DIRECTIONS
Cover vegetables, just barely, with water and boil until tender.
In a large sauce pan, melt  butter and add flour. Stir until well blended. Cook roux until it bubbles, a minute or so. Stir in half and half. Stir until it comes to a gentle boil. Add to vegetable mixture. Add velveeta cheese. Stir in drained broccoli.
If desired, cook about a third of a bag of large shell macaroni and add to the soup for a change of pace.

-Judy Mainord