Cheese Soup - cooking recipe

Ingredients

4 c. water
6 chicken bouillon cubes
1 c. chopped onion
1 c. diced celery
3 c. diced potatoes
1 pkg. California blend vegetables
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 cans water
1 lb. Velveeta cheese, cubed

Preparation

Dissolve the 6 bouillon cubes in the 4 cups water.
To broth, add the chopped onions, celery and diced potatoes (precook these 3 ingredients before adding to broth).
Next, precook California blend vegetables for 10 minutes and add to broth.
Add cream of chicken and celery soup and the 1 1/2 cans of water.
Stir; heat through.
Add cheese.
Stir until melted.
Do not make in crock-pot, but can be kept hot in one.
This soup freezes well.