Peel and cube potatoes; chop onions very small. Cut broccoli into pieces. Cook as if making a soup with enough water to barely cover vegetables. Cook until tender.
Make white sauce with flour, butter and milk. Pour into cooking soup after veggies are done. Put cheese in as soup thickens.
Salt and season. Two chicken bouillons make it extra good. Put them in with the veggies while cooking.
Originally Submitted
4/19/2009
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