Cheesy Vegetable Soup

2 c. water with bullion, or vegetable broth
3 diced potatoes
Sliced carrots to taste
10 oz. frozen peas
1 c. corn, frozen or canned

Boil water, potatoes and carrots for 20 minutes
Add peas and corn and cook 2 minutes

Sauce:
2 T. butter
1/4 c. flour
1 c. milk
Melt butter over medium heat, add flour stirring well
Continue to cook over medium heat and add milk, stirring constantly
When thickened add 8 oz. cheese (Velveeta), cubed and stir until smooth.

Pour sauce into the veggies and cook 5 minutes.