Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 qt. water
1 c. diced celery
1 c. diced onion
2 1/2 c. potatoes, diced
1 c. diced carrots
2 cans cream of chicken soup
1 - 1 lb. velveeta cheese, cubed

Preparation

Cook chicken bouillon, water, celery, and onion for 20 minutes in large pot with lid on.
Add potatoes and carrots.
Cook another 20 minutes or until tender.
Add cream of chicken soup and cheese cubes.
Heat through until the cheese melts, stirring often.
If too thick, add a little more water.
Season to taste with salt and pepper.
Soup can be frozen.