Susan Smith'S Cheese Soup - cooking recipe

Ingredients

4 c. water
1 c. chopped onions
2 1/2 c. diced, raw potatoes
1 can cream of celery soup
1 can cream of chicken soup
2 soup cans water
5 chicken bouillon cubes
1 c. diced celery
1 large pkg. frozen California vegetable mix
1 lb. cubed Velveeta cheese

Preparation

Combine the 4 cups of water and bouillon; heat until dissolved.
Add onions, celery and potatoes.
Cook 10 minutes. Add California vegetable mix (broccoli, cauliflower and carrots); cook 10 minutes.
Mix cream soups with water; add to mix and heat thoroughly.
Add Velveeta; heat until melted on low heat so as not to scorch.
Makes a large amount.