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Peel and chop the vegetables. Place potatoes, carrots and onion in a LARGE pot filled with water. Bring to a boil and cook until crisp tender, about 8 minutes. When they are done pour them into a strainer and drain water.
In your large pot melt the butter over medium heat. When the butter has melted, add your flour. Whisk until it is a silky smooth mixture.
Add your 12 cups hot water to butter mixture and whisk to combine. Then add the bullion cubes. Stir the mixture until it starts to thicken up and bullion cubes have dissolved about 5-10 minutes.
When the soup has thickened add the jar of cheese whiz. Stir to incorporate. Add your cooked veggies and bacon pieces after the cheese has melted.