Broccoli Cheese Soup

My aunt Jeanette used to make this soup every Christmas Eve!  It has become one of our family favorites!  I'd had to say it's my boys favorite soup.  I like this particular recipe because of all the veggies in it, and it's simple to put together!  The original recipe had twice as much butter/flour, but I've found it's not necessary, especially when it's made gluten free.  It makes a huge amount, big enough for a crowd!

4 quarts water
12 chicken bouillon cubes
5 - 6 cups vegetables:
     1 cup onions, diced
     1 1/2 cups celery, sliced
     1 1/2 cups carrots, sliced
     2 cups potatoes, 1/2 inch cubes
28 ounces frozen broccoli florets
3/4 cup butter (1 1/2 cubes)
3/4 cup featherlight flour
1 15 ounce jar Cheese Whiz

Bring water and bouillon cubes to a boil.  Add veggies and simmer until tender.  Add frozen broccoli and continue to simmer.  In a separate pan, melt the butter.  Add the flour to the butter.  Whisk and cook until thickened.  Pour butter/flour mixture into soup, and stir.  Add Cheese Whiz.  Stir and cook until ingredients are combined well.