1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped
1 cup fresh broccoli, cut in small pieces
2 cups chicken broth
Bring to a boil and simmer for 15 minutes or until vegetables are tender.
Combine in a bowl:
2 cups milk
1/4 c. flour
1/2 tsp paprika
1/2 tsp salt
Add the milk mixture to the vegetable mixture and cook until thick and bubbly.
Add to the pot:
4 oz. Velveeta cheese
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese
Stir until cheese is melted, but don't boil. Freeze in large gallon bag. On serving day, heat until warm but don't boil.
