Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 qt. water
1 c. chopped celery
1 c. chopped onions
1 (20 oz.) pkg. frozen mixed vegetables
1 c. carrots, chopped
3 1/2 c. diced potatoes
2 cans cream of chicken soup
1 lb. cubed Velveeta cheese

Preparation

Combine bouillon, water, celery and onions; simmer for 20 minutes with lid on. Add frozen vegetables, carrots and potatoes. Cook 30 minutes more.
Stir in soup and Velveeta.
Stir until cheese melts.
Leftover soup is very good on baked potato.