Williamsburg Cheese Soup - cooking recipe

Ingredients

1 qt. water
6 chicken bouillon cubes
1 c. chopped onion
1 c. chopped celery
6 c. diced potatoes
1 (10 oz.) chopped broccoli
1 (10 oz.) chopped cauliflower
2 cans cream of mushroom soup
1 lb. Velveeta cheese, cubed
salt and pepper to taste

Preparation

Into a 5-quart pot, place water, bouillon cubes, onion, celery and potatoes.
Bring to a boil, then simmer 10 minutes.
Add broccoli, cauliflower, mushroom soup, Velveeta cheese, salt and pepper.
Cook several hours, 5 or more, on simmer.
Stir often so cheese doesn't rise to the top.
(May use cream of potato soup and your choice of vegetables, fresh or frozen).
Makes 10 to 12 servings.