Creamy Vegetable Chicken Soup

In a saucepan:
Bring 2 cups chicken broth to a boil. Add 2 chicken bullion cubes and 2 cups water.

Add 5 cups of vegetables- I use 1 large package frozen vegetables- California style. I also add about 5 peeled and diced potatoes.

In a large pot:
Melt ¾ cup margarine
Add ½ cup flour and blend well
Add ½ teaspoon salt
1 ½ cups evaporated milk
2 ½ cups milk

Boil until thick.

Add vegetables and broth mixture.
Add baked and diced chicken.

We usually top each bowl with grated cheddar cheese.