Soup, Glorious Soup

I've lately become addicted to this potato soup I made. I absolutely love potato soup, and then I found out there is a website dedicated to potato soup recipes! However, one single recipe did not have all the things I wanted in it, so I combined a bunch of recipes together (there was a lot of fudging on my part), and hopefully I have created soup that is as delicious to everyone else as it is to me!

Now for the recipe:

Jenny's AWESOME Potato Soup

Note: I start with the measurements, but I tend to add more of everything than what I'm actually going to list.

1 14 oz. can vegetable broth (more is okay)
3 regular-sized potatoes or 4-5 small potatoes, diced into smallish pieces with the skin still on
1/2 cup diced onions (regarding the 1/2 cup measurements--I tend to make them rounded)
1/2 cup diced carrots
1/2 cup diced celery
3/4 tsp. McFadden Farm Bean & Soup Herbs
1/8 tsp. garlic powder
2 tablespoons butter (or butter-like-product)
2 cups milk
water
1/4 cup flour
Salt to taste
Shredded Cheese (I use Sargento brand of the "Mexican" variety)

Dice up all the stuff if you haven't done so already.

Melt the butter in a regular-ish sized saucepan or pot. Add the onions and cook until transparent.

Add carrots, celery, potatoes, and vegetable broth. Mix the flour with enough water to dissolve it and add that too. If the liquid doesn't cover all the vegetables, add more water (you shouldn't have to add too much).

Bring to a boil and cook for ten minutes. Add the soup herbs and garlic powder.

Cook for 10 more minutes or so, until the potatoes are soft.

Add the milk and cook for 5-10 more minutes, or basically until the soup looks all right. Make sure the soup does not boil over.

Let the soup sit a little while off of the heat, and then serve. Add salt to taste. Also, add maybe a handful of the cheese and stir it in to melt.

DEEEEELICIOUS. And I'm not even a fan of cooking. I just love soup so much.