Cheesy Floret Soup

from Taste of Home's Quick Cooking magazine

3 cups fresh broccoli florets

3 cups fresh cauliflowerets

3 celery ribs, sliced

1 small onion, chopped

2 cups water

1/2 tsp celery salt

3 Tbsp butter or margarine

3 Tbsp all-purpose flour

2 1/3 cups milk

1 lb process cheese (Velveeta), cubed

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until veggies are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain veggies; add cheese sauce and heat through. YIELD: 4-6 servings.