Potatoe Cheese Soup

4 cups diced potatoes
1 cup diced carrots
1 cup diced celery
5 cups milk
1/4 cup dehydrated onion
3 bouillon cubes
4 cups water
1 cup flour
1 cube butter
Small package of Velveeta cheese

In a large pan, boil potatoes. Drain and set aside. In another pan, cook dehydrated onion, carrots, celery, water and bouillon cubes. Simmer gently until veggies are tender. Set aside. In a heavy pan, make a roux-melt butter, flour and then slowly add milk. Cook over medium heat, stirring with a whisk. Drop in cubes of Velveeta and let them melt. Add drained potatoes and veggies. Add cheddar cheese if desired.