Cheesy Potato Soup - cooking recipe

Ingredients

5 c. water
5 chicken bouillon cubes
1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
5 c. potatoes, cubed
2 cans cream of chicken soup
8 oz. Velveeta cheese

Preparation

Bring bouillon cubes, onion, carrots, celery and water to a boil and cook on medium heat for 20 minutes.
Add potatoes and cook 20 minutes longer.
Stir in cream of chicken soup and cheese. Stir until well blended and cheese is melted.
Serve hot.
Makes 4 quarts.