1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes (or just 3 cups of chicken broth to replace water and bouillon)
1 teaspoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 teaspoon pepper
1/2 cup flour or arrowroot powder
2 cups milk
1 Tbls minced fresh parsley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
2-3 cups shredded cheddar cheese (can be adjusted as desired, as I rarely use more than 2 cups of cheese)
Prep Day: In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the parsley and other spices. Just before serving, stir in the cheese until melted. Just allow room for expansion.
Serve Day: Thaw. Heat on stove top until warm.