Cook 2 medium potatoes, cut into cubes, in 4 cups water with 2 teaspoons GF chicken stock powder and ½ teaspoon salt.
Cook 1 cup broccoli, 1 cup carrots, and 1 cup cauliflower separately.
When potatoes are soft, mash potatoes into broth.
Add ¼ cup powdered milk, 2 tablespoons margarine or butter, 1 cup grated cheese and stir until blended.
Stir in the cooked veggies and serve.