Ingredients

• 1 3/4 c. THRIVE Broccoli - FD
• 2/3 c. THRIVE Potato Chunks
• 1/3 c. THRIVE Carrot Dices
• 1/3 c. THRIVE Chopped Onions- FD
• 1/2 c. THRIVE Celery - FD
• 6 c. Water
• 1/2 c. THRIVE Instant Milk Plus 1 TBS
• 3 c. Hot Water
• 2 tsp. THRIVE Chicken Bouillon
• 1 tsp. Worcestershire Sauce
• 3/4 tsp. Iodized Salt
• 1/2 tsp. Black Pepper
• 1 c. Hot Water
• 3 tbsp. THRIVE Instant Milk
• 1/3 c. White Flour (All Purpose Unbleached Flour)
• 2 c. Process Cheese (Velveeta)

Directions

1. In a large sauce pan combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potato chunks are tender.
2. Mix together 1/2 c. plus 1 Tbls instant milk, 3 cups hot water, chicken bouillon, worcestershire sauce, salt and pepper and add to the vegetables.
3. In a small bowl, combine 1 c. hot water, 3 Tbls instant milk, and flour until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Remove from heat, add the cheese and stir until the cheese is melted.