Cheese Soup

Cheese Soup

from Leslie Jennings

3-4 carrots, chopped small
1 (10 oz) package frozen peas
4-5 stalks celery, chopped small
1 onion, chopped small
1 1/2 cubes butter
3/4 cup flour (about)
1 can chicken broth
1 1/2 quarts hot water
1 lb jar Cheese Whiz

Cut carrots and celery, boil. Place jar of Cheese Whiz in boiling water to melt cheese. Cook peas as directed.
Melt butter in large pan. Form paste with flour (roux) stirring constantly. Gradually add water and broth until thick. Take off heat to add cheese and vegetables. (Add more water if it's too thick.)  Simmer for 1/2 to 1 hour (the longer the better!) ... or make it ahead, freeze then let it simmer in the crock pot!

Serve with hot rolls and green salad!