Cheesy Vegetable Soup

5 carrots
6 stocks celery
3 potatoes
1 onion
2 squares butter (1 cup)
1 ½ qt water
1 cup flour
5 chicken bouillon cubes
1 pound jar cheese whiz

Chop and cook carrots, celery, potatoes and onion until tender, set aside. Melt butter and add flour to make a paste. In a large soup pot, heat and mix water, bouillon cubes and cheese whiz. Add paste, and then add vegetables, heat on stove until ready to eat.