Cheese Soup - cooking recipe

Ingredients

2 1/2 c. diced celery
1/2 c. diced onion
1 1/2 c. diced, raw potatoes
1/2 bag frozen mixed veggies or fresh (carrots, broccoli, cauliflower, etc.)
1 Tbsp. chicken bouillon crystals
2 1/2 c. water
2 1/2 c. milk
3 Tbsp. margarine
1 lb. Velveeta cheese, cubed

Preparation

Combine water and bouillon; add veggies and simmer until tender.
If you use fresh veggies, add broccoli and cauliflower towards the end as they cook faster and will get mushy if cooked too long.
Drain off liquid.
Add milk, cheese and margarine.
Heat until cheese melts; do not boil.
Add more veggies if you like to make it more like a stew.