Chedder Bacon Soup

1/2 cup coarsely shredded carrots
1/2 cup chopped celery
3/4 cup boiling water
1/4 cup chopped onion
3 Tbs butter
1/4 cup all-purpose flour
2 cups milk (half & half)
2 chicken bouillon cubes dissolved in 1 3/4 cup hot water
1 1/2 cups shredded cheese or jar of Cheese Whiz
Bacon Bits

Cook carrots and celery in boiling water until tender; do not drain. Cook onion in butter till just tender. Stir in flour. Gradually add milk, cook and stir till thick. Add broth, cheese, and vegetables. Stir over low heat til cheese melts.

(Frozen peas are also good in this soup.)