Hot Cheese Soup - cooking recipe

Ingredients

3 c. potatoes, cubed
1 c. onion, chopped
1 c. celery, chopped
1 qt. water
4 chicken bouillon cubes
2 cans cream of chicken soup
1 lb. Mexican Velveeta cheese

Preparation

Cook all vegetables until tender. Add chicken bouillon cubes and soup. Turn to simmer. Add the cheese (cubed) until melted.