Broccoli Chowder

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 tsp chicken bouillon granules
1 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)
(1 cup chunky salsa- add at end for a Southwestern variation.)

In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 mins or until vegetables are tender.  Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper.

In a small bowl, combine flour, and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 mins or until thickened.  Remove from heat; stir in cheese just until melted.