Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 c. chopped celery
2 1/2 c. cubed potatoes
1 (10 oz.) frozen California vegetables
2 cans cream of chicken soup + 1/2 can water
1 lb. diced Velveeta cheese
2 qt. water
1 large onion, chopped
1 c. diced carrots

Preparation

Boil bouillon cubes, water, celery, carrots, potatoes and onions for 20 minutes.
Add frozen vegetables and cook until tender.
Add cream of chicken soup, 1/2 can of water and cheese. Stir until desired consistency.
Serves 8.