Cheesy Chowder

8 medium russet potatoes, peeled & diced
1 medium onion, chopped
1/4 cup butter
3 chicken bullion cubes
2 cups water
2 cups milk
1/3 cup flour
12 oz velveta cheese, cubed
2 carrots, peeled & sliced
1 small floret broccoli, cut in pieces
1 small floret of cauliflower, cut in pieces
(or you can use pkgk frozen california veggie mix)
salt an pepper to taste

In medium pot cover potatoe and onion with water and simmer for 20 minutes. Add carrots and broccoli 10 minutes into the simmer. In separate pot, disolve bullion with water, then add butter and milk and velveta. Stir until velveta is melted and add to potatoe pot. Add salt and pepper to taste.

My kids love this soup and its great left overs too.