Broccoli Cheese Soup

This recipe is from my sister-in-law who used to make it when we went to their house for dinner. It's so simple and yummy! It's great at the end of a cold day and makes a lot of leftovers.


6 chicken bouillon cubes
3 quarts water
1-16 oz bag frozen broccoli (or fresh)
3-4 large carrots, sliced, grated or chopped
1 cup diced potatoes

Boil the water and bouillon cubes. Add vegetables. Simmer until desired tenderness of vegetables is reached.

Melt:
1 cube butter
1/2 cup flour

Stir into pot with a whisk. After it thickens a bit, add 16 oz Velveeta (1/2 of a huge block) and allow to melt. If it's still a little too thin for your liking, add a little more butter/flour mixture.