Broccoli and Cheese Soup

Jacquelynn Sokol (I got this recipe from Martha Sorenson)

4-5 c. cubed potatoes

2 c. sliced carrots

1-2 c. chopped celery

1 c. onion, finely chopped

1 tsp. salt

2½ c. water

1-10 oz. package broccoli or 2 stems of fresh broccoli

Cook the vegetables until they are tender. Then add:

1 tsp. dry mustard

1/2 tsp. pepper

1/2 lb. Velveeta cheese, cubed

2 c. milk

1 can cream of chicken soup

Cook until cheese melts and the soup is smooth