Vegetable Cheese Chowder

Vegetable Cheese Chowder (adapted from Christmas Recipe from the Lion House)

4 cups cubed red potatoes (peels on or off, I leave them on)

2 cups diced carrots

1 cup chopped celery

1/2-1 cup minced onion

5-6 cups chicken broth

10 oz frozen broccoli (or 2 crowns fresh)

3 1/2 cups milk

1/2 cup butter (1 stick)

1/2 cup flour

1 tsp dry mustard

1 lb (16 oz) processed cheese (Velveeta)

Place all veggies except broccoli in large pot with the broth and 1 tsp salt. Bring to a boil, then lower to medium-low to simmer for 20 minutes. Add broccoli and milk, raise heat to BARELY medium.

In separate pan, melt butter, and add flour. Stir over medium-high heat until it darkens and smells toasty. Slowly add this (roux) to the soup, whisking LOTS while you drizzle it in. Stir for a few minutes while it thickens. Do not raise heat, do not let it boil!! Patience is important, otherwise your soup will turn grainy.

Once the soup has thickened a bit, cut the cheese into cubes and add it to the soup. Stir until cheese has melted. Serve warm.