Mom's Potato, Cheese, & Veggie Soup

This is Mom's traditional Halloween meal. Make with homemade breadsticks. Delicious!

4-5 c. potatoes, chopped
2 c. carrots, sliced
1-2 c. celery, chopped
1 c. onion, chopped
24 oz. broccoli, chopped
2 tsp. salt
2 1/2 c. water

Steam and simmer above ingredients (except broccoli) for 20 min. Add broccoli and simmer additional 7 min. Drain.

While vegetables are cooking, prepare white sauce in separate pot:

1/4 c. margarine
2 c. skim milk
1/2 c. flour
1/2 tsp. dry mustard

6 chicken bouillon cubes
2 c. water

1 1/2 c. grated cheddar cheese


Melt margarine and add milk, flour, and dry mustard. Cook until thickened and add chicken bouillon cubes dissolved in 2 cups water. Allow to thicken again and add grated cheese. Add drained, cooked vegetables and stir together. Serves 8-12.

**Time-saver tip:  I like to cut up the celery, carrots, onion, and broccoli in the morning and put them in ziplock bags in the fridge. (Make sure the broccoli is in a separate bag, since it doesn't cook as long as the other veggies). Then when you are ready to make the soup, you just have to cut the potatoes and throw everything else into the pot!