Broccoli Chowder

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 ½ cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
¾ teaspoon salt
½ teaspoon pepper
1/3 cup flour
1 cup cubed process cheese (Velvetta)

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes 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 minutes or until thickened. Remove from the heat; stir in cheese just until melted.