In a large stockpot, combine potatoes, celery, frozen broccoli, dried minced onion, and chicken broth.

Bring to a boil, then cover and simmer about 20 minutes or until vegetables are tender.

Meanwhile, in a large saucepan, melt butter and whisk in flour.

Cook while whisking 2 minutes.

Whisk in milk, bring to a boil, and cook for 2 minutes or until thickened.

Once vegetables in stockpot are tender, pour in milk mixture and stir until well combined.

Stir in cheese until melted. Serve hot with crusty bread!