California Cheese Soup - cooking recipe

Ingredients

1 qt. water
1 c. diced celery
2 1/2 c. diced, peeled potatoes
1 bag (16 oz.) California Blend vegetables
2 chicken bouillon cubes
1/2 c. chopped onion
1 c. diced carrots
2 cans (10 3/4 oz.) cream of chicken soup, undiluted
1 lb. process cheese, cut into cubes

Preparation

Bring water to boil in large kettle.
Add the next 6 ingredients.
Reduce heat and simmer, covered, until all vegetables are tender, approximately 30 minutes.
Stir in soup and cheese.
Cook until soup is heated through and the cheese is melted.
Makes 3 quarts, about 10 to 12 servings.