Vegetable Cheese Chowder (Lion House)

I don't think you can go wrong with anything in the Lion House cookbook. This is one I got from there and it is tasty. I half the recipe for smaller families.

4 c. cubed potatoes
2 c. chopped celery
2 t. salt
3 T. chicken base
1/2 c. margarine
1 T. dry mustard
1 10 oz. pkg frozen broccoli or 1 lb. fresh (cooked and cut up)
2 c. diced carrotts
1/2 c. minced onion
4 c. water
3 1/2 c. milk
1/2 c. flour
1 lb. cheddar cheese

Prepare potatoes, carrots, celery, and onions. Place in a large soup pot. Add salt and water. Cook until veggies are tender (20 minutes). Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to sopu and stir until thickened. Cut cheese into cubes (or just shred it) and add to soup. Stir until cheese melts. Keep hot, but do not boil. Serve with warm homemade rolls.