Vegetable Cheese Soup - cooking recipe

Ingredients

1 container Butter Buds
4 oz. water
8 cubes chicken bouillon
8 c. water
1 bunch broccoli
24 oz. cubed potatoes (about 7)
1 c. chopped carrots
1 c. diced onion
1 c. chopped celery
1 1/2 shredded cabbage (about 1/2 head)

Preparation

Mix Butter Buds well with 4 ounces water.
Mix chicken bouillon with 8 cups water.
Simmer ingredients 2 1/2 hours.
Add 1 pound Velveeta cheese and simmer 1/2 hour more.
Add 3 tablespoons cornstarch with 1/2 cup water.
Simmer until thickened.