Potato Cream Cheese Soup

6 cups diced potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 teaspoon salt
2 cups milk
6 chicken bouillon cubes
4 tablespoons flour
8 ounces sour cream
12 ounces processed cheese, grated
2 quarts water

Place water in saucepan and add potatoes, celery, carrots, onion, bouillon cubes and salt. Cook until vegetables are tender. Combine milk and flour and mix until smooth. Add to vegetable mixture. Cook until thickened and smooth. Stir in sour cream and cheese. Simmer until cheese is melted.