2 carrots, peeled and sliced
3 celery sticks, cleaned and sliced
1/2 med. onion, finely diced
1 (10 oz.) pkg. frozen peas
1 (8 oz.) jar Cheez Whiz
3 sticks butter
1 1/2 c. flour
3 qt. boiling water
2 chicken bouillon cubes
Salt and pepper to taste

Cook vegetables in small amount boiling salted water until tender. Set jar of Cheez Whiz in pan of boiling water to melt. Heat butter in large saucepan. Stir in flour; cook and stir until bubbly. Then remove from heat.

Add half of the water to roux (flour and butter); stir until blended. Stir in remaining water in which bouillon cubes have been dissolved. Return to heat and cook on medium heat, stirring until thick and smooth. Stir in melted cheese and vegetables, undrained.