Vegetable Cheese Chowder

4 c cubed potatoes

2 c diced carrots

2 c chopped celery

1/2 c minced onions

2 tsp salt

4 c water

3 tbsp chicken base

3 1/2 c milk

1/2 c margarine

1/2 c flour

4 oz cheddar cheese

1/2 head cauliflower

2 bunches broccoli

Prepare potatoes, carrots, celery, and onions. Place in large soup pot and add salt and water. Cook till vegetables are tender, about 20 minutes. Add broccoli, cauliflower, chicken base, and milk. Simmer for 5 more minutes. In seperate pan, melt margarine and add flour; stir to make roux. Add to soup and stir till thickened. Cut cheese into cubes and add to soup. Stir till cheese is melted. Keep hot, but do not boil, till ready to serve. 

Makes 8 to 10 servings.