Cheese Soup

Cheese Soup 

3 carrots, shredded 

1 onion, shredded 

4 potatoes, shredded 

3 stalks celery, sliced 

8-10 chicken bullion cubes 

1 1/2 cubes margarine or butter 

1 1/2 cups flour 

1 jar (16 oz) cheese wiz 

1 small box frozen peas 

Accent, garlic salt & sugar to taste 

 Cook carrots, onion, potatoes and celery in 3 quarts of water until tender. Drain & reserve liquid. Add enough water to make 3 quarts again. Add bullion cubes to liquid. Add Accent, garlic salt, and sugar. Melt margarine in a large pot. Add flour and cook until bubbly. Slowly add 3 quarts of liquid. Add cheese wiz. Stir until melted. Add veggies and frozen peas. Heat through. *don't cook on high temp's, especially after cheese is added. *serves 10-12