Cheese Potato Soup

Cheese Potato Soup... from my friend Angie Richards

In a microwave safe bowl, boil 2 quarts of water, and then dissolve 3-4 cubes of chicken bouillon. set aside.

In a saucepan put:
2 sliced carrots
4 med. cubed potatoes
3 stalks celery cut
1/2 med. onion, finely chopped
just barely cover with water, add a little salt and boil until the veggies are done. (do NOT drain water after cooking)

In a large soup pan, melt 3 cubes butter, then stir in 1 1/2 cups flour. Cook until bubbly. Add 1 quart of the water w/bouillon. Cook and stir until smooth.

Melt 15 oz. jar of cheese whiz in the microwave (remove lid and cook for 30 seconds, stir, repeat until melted) Stir the cheese whiz into the large soup pan. Add the veggies with the water, and about 5 oz. of frozen peas. Stir in more water with bouillon until you get the consistency that you want. Its a thick soup. Simmer, don't boil.