Cook potatoes until tender. Cook celery and carrots in small sauce pan with a little water to cover veggies. Fry bacon with onion; drain. When potatoes are tender do not drain water; mix with electric mixer until potatoes are mashed.
Add bacon, onion, carrots, celery, bouillon cube and frozen broccoli; simmer. Add cheese until melted. Add salt & pepper, to taste. If too thick, add milk. Variation: Omit broccoli and add cauliflower or asparagus.
By Robin from Washington, IA
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Put chicken broth in kettle with potatoes. When potatoes are almost done, add broccoli and cook until just done. Do not overcook broccoli. Saute' carrots in a saucepan with onion and margarine. Put that in the kettle with broccoli and potatoes. Salt and pepper to taste. Add cheese; let melt and then add milk. Do not let soup boil once you have added the milk, but do let it get hot. Thicken this with a little cornstarch mixed with cold water. Just add small amount at a time, so that it does not get too thick.
By Robin from Washington, IA
