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