Baked Potato Soup - cooking recipe

Ingredients

12 large potatoes, peeled, cut in small cubes and cooked
6 carrots
4 sticks celery
2 medium onions
3/4 stick butter
2 1/2 qt. milk
6 Tbsp. plain flour
salt and pepper to taste
1 lb. Velveeta cheese
spring onions (optional)
Cheddar cheese (optional)
real bacon bits (optional)

Preparation

Cook carrots, onions and celery in water.
Melt butter; add flour and blend. Set aside.
Pour milk into pot over medium heat. Do not boil.
Add flour mixture and dissolve.
Remove carrots, celery and onions from liquid and reserve vegetables for another use.
Use 1 quart of the vegetable broth to add to the milk.
Add the chicken broth, salt and pepper and cook until the mixture coats a spoon.
Add Velveeta cheese, cut in small pieces, then add the potatoes and let simmer for 20 to 30 minutes.