Bring 8 cups of water and 2 bouillon cubes to a boil in a stock pot.

While water begins to boil, slice celery. Then, add celery to the boiling water.

Next, quickly peel and slice the carrots. Then, add carrots to the boiling water.

Then, quickly peel and dice the potatoes and add to the boiling water.

Boil, stirring occasionally until vegetables reach desired tenderness-about 30 minutes.

While the vegetables are cooking, dice the onion and cook the onion in a medium to large sized sauce pan with the butter, until tender.

When onion is tender, mix the flour into the butter and onion mixture with a whisk until well combined.

Then, slowly whisk the milk into the onion mixture. Heat through, stirring continually as it thickens. Then, remove from the heat.

When vegetables are desired tenderness, drain the broth off of the vegetables but, retain the broth-drain the vegetables into a colander with a heat safe bowl underneath it to catch the broth. Keep the broth!

Place the drained vegetables back into the stock pot and set aside.

Now, return onion mixture to the stove over low heat. Add 2 1/2 cups of the reserved chicken/vegetable broth to the onion mixture. Whisk to combine.

Add the grated cheese and the salt to the onion mixture. Stir to melt.

Then, over medium heat, add onion mixture to the vegetables in the stock pot. Stir to combine and heat through.

Note: Add more of the broth to get desired consistency if it is too thick for you.

Serve with extra grated cheese and rolls or bread. Enjoy!