Potato Cheese Soup

From Beverly Bishop

5 cups water
3 chicken bouillon cubes
5 cups potatoes, peeled and diced
1/2 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped

Cook the vegetables until tender.

3/4 cup butter
3/4 cup flour
1 quart half & half (milk can be used -makes it less rich)
1 (8 oz.) cheese whiz

Make a white sauce with butter and flour and half & half. Add Cheese Whiz. Add to vegatables and serve.