4 medium potatoes, peeled and diced

1 stalk celery, diced

2 small onions, chopped

1 head broccoli, florets

3 cups water

1 lb. Velveeta cheese, cubed

3 tablespoons flour

1 can condensed skim milk

In large stock pot, cook the vegetables in water until tender. Do not drain. Add cheese and stir until melted. Shake flour and milk in a jar and add to boiling soup mixture, stirring until thickened. Add salt and pepper to taste. Serves 6.