Dick'S Broccoli And Cheese Soup

• 2 (10 oz.) boxes broccoli stems and pieces
• 2 potatoes, diced small
• 2 stalks celery, diced small
• 1 onion, diced small
• 4 c. water
• 4 c. milk
• 1 stick margarine
• 10 oz. grated Colby cheese
• 2/3 c. flour
• 1/4 c. instant potatoes
• 1 Tbsp. salt
• 1/2 tsp. pepper

1. Cook onion, celery and potatoes in 4 cups water until done, approximately 10 minutes.
2. Add broccoli and bring to a boil and boil for 10 minutes.
3. Strain and save liquid.
4. If not 4 cups, add enough water to make 4 cups.
5. Put liquid in pot; add 4 cups milk. Bring to a boil, stirring constantly.
6. In small pot, melt margarine; add flour to margarine.
7. Stir until smooth.
8. Add salt, pepper and cheese to liquid, stirring constantly.
9. Add flour mixture; stir until smooth.
10. Add broccoli mixture.
11. Bring to a boil.
12. Remove from heat and serve.
13. Do not let boil when you add milk.
14. Turn off as soon as (mixture) soup begins to boil.

broccoli stems, potatoes, stalks celery, onion, water, milk, margarine, colby cheese, flour, potatoes, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078828 (may not work)