Potato Cheese Soup

In a large pan (I use a 4 1/2 quart size) mix the following:

- 3 Chicken Bouillon Cubes, dissloved in three cups of water.

- Add to water:6 cups diced potatoes
1 cup diced carrots
Few shakes of onion salt

Cook all above until tender, stirring occasionally to prevent vegetables from sticking to the bottom of the pan and burning.

As the above mixture is cooking, make the sauce as follows:
Melt together in saucepan over medium heat:
3/4 cup flour
3/4 cup margarine

After flour mixture is melted, add:
1 quart millk
8 oz. block of Velveeta (the cheese melts better if you cube it before adding it to the pan)Stir above constantly until thickened and cheese melts.

Add the sauce to the vegetables. Stir together and serve.