Cheese Soup - cooking recipe

Ingredients

4 c. water
4 tsp. powdered chicken bouillon or 2 cubes
1 large onion, chopped
1 c. celery, chopped
1 c. chopped carrots
1 c. broccoli, chopped
1 c. cauliflower, chopped
2 1/2 c. diced potatoes
1 (20 oz.) bag frozen mixed vegetables
2 cans cream of chicken soup, undiluted
1 lb. Velveeta cheese, cut up

Preparation

Simmer first four ingredients until tender.
Add next four ingredients and simmer until tender.
Add frozen vegetables and cook 20 minutes more until tender.
Add soup and cheese, stir mixture until soup and cheese are dissolved and blended.
If soup is too thick, add water to thin.
Freezes well.
Makes 5 quarts.