Vegetable Cheese Soup - cooking recipe

Ingredients

6 c. water
5 chicken bouillon cubes
2 c. sliced carrots
2 c. sliced onions
2 c. sliced celery
3 c. potatoes, quartered and sliced
10 oz. box frozen peas
16 oz. bag broccoli and cauliflower
2 cans cream of chicken soup
2 lb. Velveeta (regular or Mexican)

Preparation

Bring water to boil with bouillon cubes.
Add carrots and celery.
Bring to boil (about 5 minutes).
Add remaining vegetables.
Bring to boil.
Simmer until all vegetables are tender.
Add cream of chicken soup.
Cube Velveeta; add and stir until melted.