Broccoli Potato Cheese Soup

5 potatoes diced with skins on

1 onion chopped

3/4 cup carrots shredded

2 cups fresh or frozen broccoli,if fresh cut in small bites

1 can cream of chicken soup

1 can of chicken broth

16 oz. Velveeta cheese

1/2 cup half-n-half or milk

1/2 tsp. pepper

1/4 tsp. salt

1/4 tsp. ground mustard

Cook chopped onion and carrots in can of chicken broth until tender. Cook potatoes in can of cream of chicken soup and 3 cans of water just until tender. Steam fresh broccoli just until barely tender.

Combine onions and carrots with potatoes and add broccoli. Add milk and Velveeta cheese. Add rest of seasonings. Done when cheese is melted.