Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 qt. water
1 c. chopped celery
1 medium chopped onion
1 c. diced carrots
2 1/2 c. cubed potatoes
1 bag frozen vegetables (broccoli and cauliflower)
2 cans cream of chicken soup
1 lb. diced Velveeta cheese

Preparation

Cook in large pot for 20 minutes or more the bouillon cubes, water, celery and onion.
Add the potatoes, carrots and bag of frozen vegetables (thaw and drain before adding) and cook until tender.
Add the cream of chicken soup and Velveeta cheese. Simmer slowly, stirring often, until cheese is melted.
Enjoy.