Vegetable Cheese Soup

We had this soup at a Relief Society activity awhile back and I've made it a few times since, it's good, but not the healthiest of soups. :)

I cut this recipe in half and it still makes a lot-

Cook till tender in 3 quarts water:

4 large sliced carrots

6 sticks celery with leaves chopped

1 large onion chopped

3 large potatoes diced

12 – 13 chicken bouillon cubes (I use McCormick’s chicken soup base – ½ tsp per cube)

Melt ¾ lb butter in different pan. Blend in well 1 ¼ cups flour and stir slowly into soup. Add 16 oz Cheese Whiz. May add some grated cheese also.

About 20 minutes before serving, add:

1pkg frozen broccoli or fresh broccoli

1 pkg frozen peas (I put in a can of corn instead)

Served great with bread bowls. This soup freezes well.

I never have cheese whiz. Sometimes I just use cheese and a little milk or sour cream, this time around I actually had some fake nacho cheese in a jar I put a little in. I top with shredded cheese, salt and pepper!