Brown Jug Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 qt. water
1 c. diced onions
1 c. diced celery
2 1/2 c. diced potatoes
2 (10 oz.) pkg. frozen mixed vegetables
2 (10 1/2 oz. each) cans cream of chicken soup
1 (1 lb.) pkg. Velveeta cheese

Preparation

In a large Dutch oven mix the first 4 ingredients (bouillon cubes, water, onions and celery).
Cook over medium heat until onions and celery are tender.
Add potatoes and vegetables.
Cook 20 minutes.
Add soup and cheese (cut in chunks).
Stir constantly so cheese does not stick.
The soup is ready to serve when the cheese is melted.
Freezes well.