(Karen Strong made this when we were in the Relief Society Presidency. It was served at a luncheon, open house style, while the Presidency held interviews with our Visiting Teachers)

4 cups water
4 cubes chicken bouillon
1 medium onion
4 medium potatoes, diced small
1 cup shredded carrots
1/3 cup butter
1/3 cup flour
3 1/2 cups milk
1 pound (half a box) of Velveeta cheese, cut into cubes

Bring water and bouillon to boil in large pan. Add onion, potatoes, and carrots. Simmer 12 minutes or until tender. Melt margarine in separate pan. Blend in flour and milk. Cook over medium heat until thickened, stirring constantly. Add cheese. Stir until melted. Combine the two mixtures and serve.