Vegetable Cheese Chowder

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)

salt and pepper

Saute veggies (except broccoli) in a few tablespoons of butter in a large saucepan until softened and browned a bit. Add the broth and potatoes, 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 a bit 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 the 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. Salt and pepper to taste and serve warm. (When you reheat leftovers, again, no boiling!!)