Creamy Potato Soup

1 - 16 oz. package of Velveeta cheese
4 cups milk
3 cups half-n-half
3 T flour
3 T chicken bouillon
1 cube butter

Vegetables
5 pound bag of red potatoes (washed and cubed into bite size pieces)
1 small bag of baby carrots
1 medium onion finely chopped
6-8 stalks of celery- chopped

In a big sauce pan melt butter. Pour in milk and half-n-half then add cheese. Bring to a simmer. Then add flour and bouillon, stirring constantly to incorporate all ingredients.
Meanwhile boil all of the vegetables. I boil the potatoes and carrots, then add onion and celery towards the end because the potatoes need to cook the longest.
Drain the vegetables then add sauce. Stir together. Serve with rolls.
Makes quite a bit, but it freezes well.