Print Shop Cheese Soup

~REPOST!  Easier instructions and updated ingredients!

2 carrots, peeled and diced
3 celery ribs, chopped
1/2 med. onion, diced
6oz frozen peas
8-16oz cheeze-whiz OR 1-2 cans campbells cheese soup (depending on your cheesy preference!)
3/4 stick (6tbs) butter
1 cup flour
12 c. water
5 chicken bouillon cubes

1. Boil veggies and bouillons in 6 cups water until tender.
2. In separate pot melt butter, whisk flour into butter until smooth. Add remaining 6 cups water.  Combine with veggies/broth.
3. Add cheese-whiz. Stir until melted and smooth.