Cheese Potato Soup - cooking recipe

Ingredients

5 c. potatoes, chopped
1 c. carrots, chopped
1 c. celery, chopped
1 c. onion, chopped
5 c. water
4 chicken bouillon cubes
2 cans cream of chicken soup
1 lb. Velveeta cheese
crumbled bacon

Preparation

Dissolve bouillon cubes in boiling water.
Add carrots, celery and onion.
Cook 20 minutes.
Add potatoes and cook 20 minutes more.
Check vegetables to see if they are done.
Add soup and mix well.
Add cheese (in pieces).
Cook until cheese is melted. Serve with crumbled bacon on top.
Serves 8.