4 cups cubed potatoes
2 cups diced carrots
2 cups chopped celery
1 minced onion
3 teaspoons real salt
1/4 teaspoon pepper
4 cups water
1-10 ounce package Frozen Broccoli floretts (or get the real stuff, its better)
1/2 cup butter (one cube)
1/2 cup flour
3 1/2 cups milk
3 tablespoons cream of chicken soup spice mix
1 tablespoon dry mustard
2 cups shredded cheddar cheese
Put a couple tablespoons of olive oil in the bottom of large cast iron pot and sauté onion and celery for a few minutes. Add potatoes, carrots, salt and Pepper and cook for five or more minutes Stirring occasionally. While vegetables are cooking make creamy white sauce buy adding butter and flour to a medium size sauce pan and bringing it to a boil. Boil for couple minutes to get the flour taste out then add milk, cream of chicken spice mix, and dry mustard. Bring back to a boil. It should thicken up. After boiling for about one minute add the shredded cheddar cheese and stir until completely melted. Once vegetables are mostly cooked through add 4 cups of water to cast iron pot as well as the broccoli and white creamy sauce and stir to incorporate. Let it finish simmering until vegetables are fully cooked. Best served in homemade French bread soup bowls.
