Creamy Vegetable Soup

6 cups water

6 potatoes, peeled

5 carrots

4 stalks of celery

1 bunch of broccoli (or use frozen)

1/2 head of cauliflower (or use frozen)

1 medium onion

3 tsp. salt

1/2 tsp. pepper

1/4 tsp. dill weed

1/2 cup butter

1/2 cup flour

2 cups milk

1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

2 cups shredded cheese

Roughly chop veggies and put in large pot. Add water and spices and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until veggies are tender. Do not drain, blend. Meanwhile, in a saucepan, melt butter, add flour, and stir. Add milk and chicken broth; stir and cook gently. Add shredded cheese; stir until sauce gets thicker and bubbly. Add cheese sauce mixture to cooked veggies. Stir everything together and serve. Enjoy!

(ripped off from krystal)