Brown Jug Cheese Soup - cooking recipe

Ingredients

2 chicken bouillon cubes
1 c. onion, diced
3 1/2 c. water
2 1/2 c. potatoes, peeled and diced
10 oz. frozen mixed vegetables
2 cans of cream of celery soup
1 lb. Velveeta cheese

Preparation

Combine bouillon cubes, onion, water, potatoes and mixed vegetables in a Dutch oven. Simmer for 30 minutes or until potatoes are tender. Add cream of celery soup and cheese, heat and stir until cheese is melted and soup is hot.