Cheese Soup

Cheese Soup

2 Cups Carrots, diced1 (14oz) can Chicken Broth
1 Onion, diced6 Cups Hot water
2 Cups Celery Stalks, diced1 package Frozen Peas
1lb. jar Cheese Whiz1 Cup Flour
1 1/2 cubes Butter 

Cook carrots, onion and celery, in water until tender. Meanwhile, combine butter and flour over medium heat, cook for 5 minutes stirring constantly creating a Roux. Cook frozen peas as directed on package. Stand jar of cheese whiz in hot water to soften and melt.

Combine cooked vegetables, butter/flour mixture, chicken broth and peas. Cook until thick.

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