Broccoli Cheese Soup

from Mom and Dad

INGREDIENTS:
4 cups water
1 cup chopped celery
1/2 tsp. pepper
1 onion, chopped
3 cups broccoli, chopped
6 chicken bullion cubes
3 large potatoes peeled and chopped into small cubes
1/2 cup butter
1/2 cup flour
4 cups milk
4 cups grated sharp cheddar cheese

DIRECTIONS:
1. Bring water, celery, pepper, onion, broccoli, 4 chicken bullion cubes, and potatoes to a boil in large stock pot and boil until potatoes and broccoli are tender (approximately 20 minutes).
2. In medium saucepan, melt butter. Remove saucepan from heat and using wire whisk, slowly add flour mixing constantly. Butter and flour mixture will become thick and pasty and if too thick, add a small amount of milk as you are adding the flour.
3. Once butter and flour are mixed together, slowly add milk with a wire whisk, then return saucepan to stove.
4. Add remaining 2 chicken bullion cubes and stir mixture continuously until it begins to boil (approximately 10 minutes). Once boiling, allow to boil for 4 minutes again stirring continuously (mixture will scorch if not stirred continuously).
5. Once mixture has boiled for 4 minutes and has thickened, remove from heat and slowly add grated cheese mixing with wire whisk until melted.
6. Add cheese mixture to stockpot and stir until blended.
7. Serve with rolls or bread bowls.