Potato Cheese Soup

5 c. chicken broth
1 3/4 c. chopped celery
3/4 c. chopped onion
8 c. diced potatoes
2 carrots, grated
1 tsp. salt
dash of pepper

Bring the above ingredients to a boil and cook just until the potatoes are barely tender.  Remove from the heat. 

1 cube butter
1/2 c. flour

Melt the butter in a pan and add the flour to make a roux.  Add this to the cooked veggies. 

Add to the soup:

1 1/2 qt. half and half
3/4 of an 8 oz jar of cheese whiz

Return to low heat and stir until the cheese whiz is incorporated.