Cheese- Vegetable Soup

8 small carrots
9 small potatoes
7 stalks celery
3 chicken bullion cubes
1 ½ cups butter
1 cup flour
8 ounce Cheese Whiz
one package frozen peas

Dice the veggies.
Cook veggies until tender, but not mushy, in enough water to just cover.
Add 3 cubes chicken bullion. Strain, reserve water. Keep veggies warm.
Melt 1 ½ cups butter.
Add 1 cup flour and stir until smooth.
Add the water the veggies were cooked in. Add hot water to equal 1 quart plus ½ cups hot water.
Add the Cheese Whiz.
Mix until smooth.
Add vegetables and one package frozen peas.
Simmer 10-15 minutes