Tristin's Cheese Soup

6 Carrots (Peeled and chopped into 1/4" circles)
2 medium onions, diced
6 stocks of celery, chopped
1 bag frozen peas
6 large potatoes, peeled and diced
2 8 oz pack diced ham
8 oz cheez whiz (I like to add a little more)
3 sticks of butter
1 1/2 c flour
12 c. water
3 tsp chicken bullion
salt and pepper to taste

Cook veggies and ham in water until tender.  In separate pan, melt butter and add flour to create a roux, cook until bubbly, drain veggies (BUT KEEP WATER), add 1/2 water to roux and stir until combined and tick, stir in cheese.  Dissolve bullion in other 1/2 of water.  Stir veggies into cheese mixture and add remaining water little at a time until desired consistency.  If you need more water to thin, use chicken broth or more water with chicken bullion.

(This recipe is doubled.  I have a large family!!!)