Cheesy Potato Vegetable Soup

4 medium potatoes
6 cups water
3 chicken bouillon cubes
1/2 cup butter
6 Tbsp flour
1 cup milk
2 tsp seasoned salt (Lawry's)
1/4 tsp. paprika if desired
pepper to taste
2 cups broccoli, chopped
1 cup carrots, sliced
2-3 cups cheese (cheddar, pepperjack, montery jack etc.)

Bake or steam the potatoes (I use my rice cooker and steam them so I don't have to poke holes in them or heat up my oven). Cook broccoli and carrots (stove top or microwave) in a cup or two of the water along with the bouillon cubes till tender (the vegetables will be tender, bouillon cubes will dissolve...).

In a large saucepan, melt the butter over medium heat. When melted, add the flour and stir to mix. Cook this mixture for a minute or two and then add the milk, stirring till blended and thickened. Add the remaining water and the salt, paprika and pepper. Stir till well mixed, then add vegetables and broth (water they cooked in). Grate or finely chop the baked potatoes and add them to the soup. Let everything simmer for a few minutes while you grate the cheese, then add the cheese and stir till melted. Taste and adjust seasoning as needed.