Cheesy Vegetable Soup

10 small round french or sourdough bread loaves

1/2 c. butter
1/2 c. chopped onion
3/4 c. diced celery

1/2 c. flour
2 TB cornstarch
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. white pepper

1 qt. Half and half
1 qt strong chicken bouillon

1/2 to 1 C. sharp cheddar cheese; shredded
1 lb. jar Cheeze Whiz or a mixture of Cheeze whiz and velveeta

3 c. of vegetables

Melt butter and saute vegetable until transparent, but not brown.  (5-10 minutes). 
Add flour, cornstarch, paprika, salt and pepper.
Cook on low heat for about 5 minutes. 
Add half and half and chicken bouillon. 
Stir and cook until thickened. 
Stir in cheese and cheez whiz. 
Add 3 c. of vegetables

Vegetable Ideas:
frozen peas
steamed baby carrots
sauteed mushroom caps
steamed broccoli flowerettes
steamed cauliflower flowerettes
Potatoes, steamed and chunked
Diced Ham

Serve in hollowed out bread bowls.