Potato Cheese Soup

I like to add ham to this YUM! This soup freezes and re-heats well.

2-3 cups of cubed raw potatoes
1 cup chopped carrots
1 cup chopped celery
6-8 chicken bouillon cubes
¾ cups flour
¾ cups butter
1 quart half and half
1-3 cups of cheddar cheese

Place all vegetables and bouillon cubes in large pot and cover with water and boil until vegetables are tender.
In separate pot, melt butter and then add flour to form paste.
Then add half and half, stirring constantly till mixture is thickened.
Add white sauce to vegetables.
Salt and pepper and top with grated cheddar cheese to taste.