Cheese Soup

Cheese Soup

2 c. chopped carrots
1 c. chopped celery
1/2 c. chopped onion
6 c. hot water
2 tsp. chicken bouillon
1/2 c. butter
1/2 c. flour
16 oz. cheese whiz

Bring to boil 2 cups water in a saucepan. Add vegetables. Cover and cook for 20 minutes. Add bouillon to water and stir until dissolved. Melt butter in a saucepan. Add flour and whisk until thick and bubbly. Gradually stir in bouillon water. Cook over medium heat until mixture begins to boil and thickens. Stir in cheese whiz and whisk until smooth. Drain vegetables and stir into cheese sauce.