Broccoli Cheese Soup

While I was at BYU, a friend of mine made this for me. This recipe is probably my favorite soup. It makes a large amount, so it will probably last for more than one meal.

5 cups cubed potatoes
8 TBS. butter
2 cups carrots, cubed diagonally
4 TBS. flour
1 cup onions, finely chopped
2 cups milk
1 ½ cups celery, chopped
1 lb. Velveeta, cubed
10 oz. frozen broccoli
1TBS. dry mustard
6 tsp. chicken granules
l/2 tsp. pepper
1 can cream of chicken soup (optional)

Steam potatoes, carrots, onions, and celery in 2 ½ cups water until
tender. Add broccoli and chicken granules. In another pan, melt butter
and add flour. Gradually add milk. As it thickens, add Velveeta, dry
mustard, pepper and salt to taste. Add cream of chicken soup if you need
to extend recipe. Pour mixture into steamed vegetables and broth.