Cheese Soup - cooking recipe

Ingredients

4 pkg. Herb-Ox instant chicken bouillon*
1 1/2 qt. water
2 1/2 c. cubed raw potatoes
1 c. diced celery
1/2 c. diced onion
20 oz. frozen California vegetables
2 cans undiluted chicken soup
1 lb. cubed Velveeta cheese

Preparation

Boil bouillon and water a little, then add potatoes, celery and onion. Cook 20 minutes or until done. Add California vegetables. Cook 10 minutes slowly. Add chicken soup. Stir and bring to a boil; simmer. Add Velveeta cheese. When cheese is melted, serve. (Don't boil.) Can be frozen. Serves 4 to 5.