Cheese Potato Soup

5 C diced potatoes
1 C shredded carrots
3 C chicken broth
1/2 C chopped onion
1/2 t salt
pepper to taste
3/4 C margarine
3/4 C flour
1 qt half and half
2 C grated cheese

Combine potatoes, carrots, chicken broth, onion, salt, and pepper in soup pot. Bring to a boil, then simmer until vegetables are tender but not over done, about 20 mins. Don't drain liquid off. In a saucepan melt margarine then add flour to make a roux. Add the roux and half and half to pot. Slowly bring heat up until thickened. Add cheese and stir until melted.
Half a batch is enough for my family, but I have freezed the other half for later use. This is comfort food we love with homemade bread, just pay no attention to nutritional values.