Cheese Soup - cooking recipe

Ingredients

8 c. water
24 oz. potatoes, cubed (don't peel)
8 chicken bouillon cubes
1 c. onion
1 c. celery
1 c. carrots
1 medium head broccoli or cabbage
1 lb. Velveeta cheese, cubed

Preparation

Chop all vegetables. Dissolve bouillon cubes in water and add veggies.
Cook 1 1/2 hours.
When veggies are tender, stir in Velveeta and simmer gently to melt cheese.