Cauliflower Cheese Soup - cooking recipe

Ingredients

1 qt. water
2 chicken bouillon cubes
1 c. diced celery
1/2 c. diced onion
2 1/2 c. diced, peeled potatoes
1 c. diced carrots
1 (16 oz.) bag frozen California Blend vegetables
2 cans condensed cream of chicken soup
1 lb. process cheese, cubed

Preparation

Bring water to a boil in a large kettle; add next 6 ingredients.
Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes.
Stir in soup and cheese.
Cook until soup is heated through and cheese is melted.
Yields 10 to 12 servings (3 quarts).