VEGETABLE CHEESE CHOWDER

4 cups cubed potatoes
2 cups sliced carrots
2 cups sliced celery
1/2 cup minced onion
1 teaspoon salt
4 cups water
10 oz frozen broccoli or 2 cups fresh
3 tablespoons chicken base or bouillion
3 1/2 cups milk
1/2 cup butter or margarine
1/2 cup flour
4 cups grated cheddar cheese (can use Velveeta if you prefer)

Place first four ingredients into large pot.  Add water and salt.  Cook about 25 minutes until vegetables are tender.  Add broccoli, chicken base, and milk.  Simmer for another 5 minutes.

While that simmers, melt margarine in a small pan.  Stir in flour.  Cook and stir to make a roux.  Add to soup and stir until thickened.  Add cheese and stir until it's melted.  Keep hot, stirring often, until ready to serve.  Do not let it boil or it will stick the bottom of the pan.

Smaller portion:

1 potato

2 carrots

1 celery

1 small-medium head of broccoli

onion powder

2 cups vegetable broth

1 1/4 cups milk

2 Tbsps butter

2 Tbsps flour

1/2 cup nutritional yeast

1/2 cup cheddar cheese