Broccoli Cheese Soup

I love that it's been cool enough for these great warm and hearty recipes! Even if it is supposed to be in the 100's again next week... Blah. Despite that, I love THIS!!! Trina mentioned that she was looking for a good broccoli cheese soup recipe, and this one from my mom is fanTASTIC!! Particularly when it's pouring out of a bread bowl {recipe here}. It makes nearly a bajillion servings, but I never freeze any, because it's even good enough for leftovers, over and over! Just be sure to use a large enough pot!

10 cubes chicken bullion
8 potatoes, peeled and cubed {I actually like to leave the peel on- can't taste it and is packed with nutrients!}
6 carrots, peeled and sliced
1 onion, peeled and chopped
1 C celery, chopped
2 bunches broccoli, chopped
1 C margarine
1 C flour
2 qts milk
1/2 tsp salt
1/2 tsp garlic powder
1 (16 oz) jar cheese whiz

Boil onion, celery and bullion cubes in 3 qts water for 20 minutes. Add potatoes, carrots and broccoli. Boil 10 more minutes. Heat milk and butter in microwave until butter melts. Stir in salt and garlic. Add flour and stir with whisk until smooth. Pour into vegetables, stir and cook until thickened. Add cheese whiz, stir until smooth. Pour into vegetables, stir and cook until thickened. Add cheese whiz, stir until smooth.

*** For those of you who don't like a lot of vegetables, {*AHEM* Trina! ;)}, reduce the veggies you don't like and beef up on others! I usually add a can of corn- regular or creamed.

***Also good with 1/2 lb of bacon, cooked and crumbled.