Potato-Broccoli Cheese Soup - cooking recipe

Ingredients

8 to 10 medium potatoes, peeled
3/4 c. diced carrots
3/4 c. diced celery
1/2 c. diced onion
6 slices bacon, cut in small pieces
1 to 2 lb. Velveeta cheese
1 beef bouillon cube
salt and pepper to taste
1 (10 oz.) box frozen, chopped broccoli

Preparation

Cook potatoes until tender.
In the meantime, cook celery and carrots in small saucepan with a little water.
Fry bacon with onion and drain.
When potatoes are tender (do not drain water), mix with electric mixer until potatoes are small.
Add bacon, onion, carrots, celery, bouillon cube and frozen broccoli.
Simmer and add cheese until melted.
Salt and pepper to taste.
If too thick, add milk to thin.