Quick Garden Cheese Soup

1 cup sliced celery
1 cup chopped onion
2 tbsp. margarine
2/3 cup flour
4 cups water
2 tbsp. Knorr’s® Chicken Flavor Bouillon
¼ tsp. white pepper
2 cups frozen broccoli, cauliflower and carrot combination
1 cup frozen hash browns potatoes
3 cups milk or half and half
2½ cups Cheddar cheese

In Dutch oven, cook celery and onion in margarine until tender; stir in flour
until smooth gradually add water, then bouillon, pepper and vegetables;
bring to a boil. Reduce heat, cover and simmer 15 minutes. Add milk and
cheese; cook and stir until cheese melts and soup is hot ( DO NOT BOIL).
Refrigerate leftovers.

Make about 2 quarts