Chop all vegetables into small pieces.

In soup pot kelt the butter over medium-low heat. Add in the onions, carrots, and celery. Cook about 5 minutes until vegetables are soft.

Pour in the chicken broth. Add potatoes, cauliflower, and broccoli. Bring to a boil. Turn heat to low simmer about 30 minutes. All vegetables should be soft.

Add in tempered milk. Stir in salt and pepper. Then add the cheese. Stir in cheese until melted and incorporated into soup.

stir in potato flakes about 1/4 cup at a time. Until it reaches the thickness that you like.

Enjoy!