1 Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrots
3 Cups Chopped broccoli (raw)
3 Cups Diced Potatoes peeled
2 Tablespoon Parsley
2 chicken bouillon cubes
6 cups water

1 pound diced Velveeta cheese
1 1/2 cups grated cheddar cheese
3 tablespoons flour
1 1/2 cups Milk

Place in a large pot on the stove top. Add all the vegetables and bullion cubes. Cover with 6 cups water and simmer until vegetables are tender, about 20-25 minutes. Once veggies are tender, remove half of the vegetables and transfer to a blender and puree until smooth. You could also use an immersion blender. Pureeing half of the vegetables, allows for a creamier soup.

In a small saucepan, over low heat, add 1 1/2 cup milk and 3 tablespoons flour and whisk until all lumps are gone. Once smooth, add mixture into vegetables, stirring until well blended.

Next add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well combined.

Remove from heat, salt and pepper to taste

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