Brown Jug Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes and 1 qt. water
1 c. diced celery
1 c. diced onion
2 1/2 c. cubed potatoes
1 lb. Velveeta cheese
1 (20 oz.) bag frozen mixed vegetables
2 cans cream of chicken soup

Preparation

Cook cubed potatoes, celery, onion and water for 20 minutes in covered pan.
Add mixed vegetables.
Cook for 20 minutes.
Add soup undiluted and stir until blended.
Add cheese.
Stir until melted.
This soup freezes well.