Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
2 qt. water
1 c. celery
1 c. onions
2 cans cream of chicken soup
1 lb. Velveeta cheese, chopped
2 1/2 c. potatoes
4 to 6 slices bacon
1 bag frozen vegetables (broccoli, carrots, cauliflower)

Preparation

Cook bouillon cubes in 1 quart water with celery and onions. Add potatoes, vegetables and 2nd quart water.
Cook 30 minutes. Add soup and cheese.
Cook over low heat until cheese melts.
Fry bacon until crisp.
Crumble into soup.
Serve with crackers.