Broccoli Chowder(With Vegetarian Options)

• 4 cups fresh small broccoli florets
• 2 medium potatoes, diced
• 1 12 cups water (I use vegetable broth if I have it)
• 2 medium carrots, thinly sliced
• 1 large onion, chopped
• 1 celery rib, finely chopped
• 4 cups milk, divided (can use soy, rice, almond or coconut milk)
• 2 teaspoons vegetable bouillon granules (the original recipe called for chicken bouillon granules-I use Chicken Style Seasoning)
• 1 teaspoon Worcestershire sauce
• 34 teaspoon salt
• 12 teaspoon pepper
• 13 cup all-purpose flour
• 1 cup cubed process cheese (Velveeta or other good melting cheese)

1. In a large saucepan, combine the first six ingredients.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
4. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
5. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove from the heat; stir in cheese just until melted.
8. Enjoy!
9. Yield: 6 servings.

fresh small broccoli florets, potatoes, water, carrots, onion, celery, milk, vegetable bouillon granules, worcestershire sauce, salt, pepper, flour, process cheese

Taken from www.food.com/recipe/broccoli-chowder-with-vegetarian-options-493147 (may not work)