Broccoli Cheese Soup (Rachel McCewen)

I made this last night and it was perfect for the cold winter days!

3 cups vegetable broth
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper

Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.