Garden Cheese Soup - cooking recipe

Ingredients

1 cup celery, diced
1 cup onion, diced
2 tablespoons butter
2/3 cup flour
5 cups water
6 chicken bouillon cubes
4 cups frozen broccoli carrots cauliflower mix
4 cups frozen hash brown potatoes
2 1/2 cups cheddar cheese, shredded
1/4 teaspoon pepper
3 cups half-and-half

Preparation

In a large kettle, cook celery and onion in butter until tender.
Stir in flour until smooth. Gradually add water then bouillon cubes, pepper and vegetables.
Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not boil).