Hearty Cream of Vegetable Soup

Slice up your veggies as desired.  I like to use potatoes, carrots, celery, and onion.  I actually love to put cabbage in as well, but the fellas don't like it much.  Put a little butter or olive oil in your stock pot and toss in the potatoes and carrots first.  Then toss in the celery and onions.  Saute all veggies until slightly crisp/tender.  Stir in a few tablespoons of flour (or to make gluten free, use corn starch later in the process) and cook for a few minutes.  Add chicken bouillon cubes (about 4) and 2 cups water.  Pour in about 8 cups of milk (more or less to taste).  Add salt, pepper and garlic (lots of garlic!)   :)  Let simmer for awhile.  Shortly before serving I add in a bag of frozen corn and sometimes about 1 cup of shredded cheddar jack cheese.  If you want it thickened more, you can use a little corn starch mixed with a bit of milk.  YUMMY soup!