Potato Cheese Soup

Ingredients:

• 1 Quart water
• 7 chicken bouillon cubes
• 2/4 cup flour
• 1 cube butter
• 1 large bottle of cheese whiz
• 1/2 package frozen peas and carrots
• 3 cups cut potatoes
• 3 TBS. onion flakes or 1/3 onion chopped

Cook peas, carrots and potatoes in just enough water to cover them Heat water and bouillon. In a separate saucepan, combine melted butter and flour, stir in 1/4 cup to 1/2 cup bouillon water for paste. Add paste to water and bouillon. Stir. Add cheese whiz, stir. Add veggies. Add onion flakes and pepper. Cook for 20 minutes, stirring frequently. Add more water until desired consistency is reached. Fills 1/2 dutch oven full.