Chicken Cheese Soup - cooking recipe

Ingredients

1 qt. chicken broth
1 qt. water
4 bouillon cubes
3 c. potatoes
1 1/2 c. celery
1 1/2 c. cauliflower
1 c. onion
1 lb. Velveeta cheese, cubed
1 can cream of chicken soup
chopped chicken

Preparation

In a 5 to 6-quart pan, simmer the broth, water, bouillon, potatoes, celery, carrots and onion.
When half done, add broccoli and cauliflower.
Cook until barely tender, then add undiluted soup.
Stir with vegetables; don't stir excessively.
Add chopped chicken; simmer, but do not boil.
When hot and almost ready to serve, add Velveeta cheese.
Heat slowly, until cheese is melted. Scrape bottom of pan often so cheese won't scorch.
Do not boil.