Cheddar Broccoli Soup

1 16 oz pkg frozen broccoli
3 cups carrots
4 stalks celery, sliced
1 onion, chopped
1 1/2 cups butter
1 1/2 cups flour
10 cups water
10 cubes chicken bouillon
16 oz velveeta cheese

Steam vegetables until almost tender.  In a separate bowl, microwave butter until melted.  Stir in flour and mix until smooth.  In a large saucepan, dissolve bouillon cubes in 10 cups boiling water.  Add a cup of the bouillon water to the butter and flour and whisk together.  Then add back into the boiling water and stir.  Add the drained vegetables to the soup.  Add cheese and stir until melted.  Let cool.  Pour into gallon ziplock and freeze.

Thaw and reheat on stove or crockpot.

6 servings