Southwestern Broccoli Cheese Soup

4 cups water
4 bouillon cubes
4 cups fresh broccoli florets
3 cups frozen Southern-style has brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 tsp each salt and pepper
3 tbsp flour
2 cups milk
6 oz. velveeta, cubed
1 cup chunky salsa

1.In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.

2.Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese; cook and stir until cheese is melted. Add salsa; cook and stil until heated through.

Notes: This taste simular to wisconsin cheese soup. Also we forgot the potatoes and it tasted really good.