Potato Broccoli and Cheese soup

3 cans Chicken Broth (14.5 oz each)
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!