Cheesy Vegetable Soup

This is a yummy and easy cheesy vegetable soup. More of a Fall/Winter recipe; but, good none-the-less.

Cheesy Vegetable Soup

2 carrots (peeled & sliced)
3 celery stalks (cleaned & sliced)
½ medium onion, finely diced
3 sticks butter
1 ½ cup flour
3 Quarts boiling water
5 or 6 oz. Frozen peas (how ever much you like)
3 – 8 oz. Jars Cheese Whiz
2 chicken bullion cubes (=2 tsp. Chicken granules)
Salt and pepper to taste

Cook veggies in salted water until tender, set aside. Heat butter in a large sauce pan; once melted stir in flour & cook, stirring until bubbly, then remove from heat. Add ½ water to roux (flour/butter mixture) and stir well until blended. In other ½ water, dissolve chicken bullion cubes (or chicken granules). Add chicken water to roux mixture. Return to heat and cook on medium heat stirring until thick and smooth. Melt (3) jars of cheese whiz, either by placing jars in boiling water, or scooping cheese into a microwave save bowl and melting. Add the melted cheese and veggies (drain a little bit of water from the veggies to make soup more thick) to the soup. Season to taste. Heat and serve.

If using a crock pot, you can make the soup in a big pot on the stove and transfer it to the crock pot. You may also, after making the roux, transfer that to the crock pot, and then start adding ingredients straight to the crock pot.