3 cups potatoes, cubed(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 122)
1 onion, diced
1 stalk broccoli, chopped
1/2 cup dried carrots, rehydrated for 20 minutes in 1/2 cup water
3 stalks celery, chopped
1-2 tablespoons chicken bouillon
1 cup cheddar cheese, grated
1/2 teaspoon pepper
3/4 cup margarine
3/4 cup flour
1 quart milk
Put vegetables, water, and bouillon in large kettle and simmer until potatoes are tender. Make white sauce by melting margarine in large bowl in microwave. Stir in flour with a wire whip. Cook mixture until it bubbles; stir and cook 2 minutes. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add white sauce to vegetables. Simmer for 10 minutes. Add cheese, salt, and pepper. Stir to melt cheese.
Testing comment: We thought this recipe was very good. I have already passed it on to others.