Christmas Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 1/2 to 2 qt. water
1 c. celery, diced
1 (20 oz.) pkg. frozen California blend vegetables (cauliflower, carrots and broccoli)
2 c. potatoes, cut in small cubes
1/8 c. onions, diced
2 (10 3/4 oz.) cans cream of chicken soup
1 1/2 lb. Velveeta cheese, cubed

Preparation

Combine
water,
bouillon
cubes,
potatoes, celery and onion. Boil for 25 minutes.
Then add the vegetables and boil for 10 to 12 minutes.
Add soup to cubed cheese and heat until melted, stirring
so
that\tit
won't
stick.
Then simmer all together until
ready
to
serve.
Can be kept in refrigerator for several days or in the freezer.