Cheesy Potato Broccoli Soup

4 cups cubed potato, 4-5 cups potatoes

2 cups carrots, cut diagonally

1 cup chopped celery, 1-2 cups celery

1 cup finely chopped onion

2 teaspoons salt to taste

2 1/2 cups water

10 ounces pkg, chopped broccoil

1/2 cup butter

6 cubes chicken flavored bouillon

1 tbls dry mustard

1/2 teaspoon pepper

1 pound velveeta

2 cups milk

1/4 cup flour

Steam potatoes, carrots, celery, and onion in salted water (2 1/2 cups).  Simmer 20 mins.  Add chopped broccoli and cook 7 minutes more.  Melt butter with flour. Stir in milk, then bouillon and seasonings.  As sauce thickens, blend in cheese and then vegetables.  Do not drain the water from the potato/vegetable mixture.  (Amy Helbig)