Cauliflower Soup

2 heads of cauliflower, broken into pieces
2 medium carrots, shredded
1/2 C chopped celery
1 1/2 C water
4 chicken bouillon cubes
6 T butter
6 T flour
1 1/2 tsp salt
1/4 tsp pepper
4 C 2% milk
2 C shredded cheddar cheese

Directions
1. In a large pot, combine cauliflower, carrot shreddings, chopped celery, water, and bouillon cubes. Bring to a boil. Reduce heat and then cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, and salt and pepper until smooth. Gradually add the milk. Bring to a boil over medium heat and cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in the cheese until melted. Then dump into the cauliflower/vegetable mixture.
Makes 16 servings (About 4 quarts)