Potato cheese soup

Ingredients

1 C chopped onion
2 C diced potatoes
1 C celery
1 C chopped carrot
1 C chopped brocolli

3/4 C butter
1/2 C flour
1 1/2 tsp salt
1/2 tsp sugar
dash of pepper
1 quart half and half
1 C shredded Valveeta cheese

Directions

Add enough water to barely cover veges and cook until tender (20 mins)
In another pan melt butter and add flour, salt, sugar and pepper.
Add half and half and cook until thickened.
Add cheese and stir until melted.
Add to the veges and heat through. You can use milk instead of half and half if you'd like.
I also blend up the soup a tiny bit to make it smoother.