Cheese Soup - cooking recipe

Ingredients

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

Preparation

Bring to a boil bouillon cubes, water, celery, carrots, potatoes and onion.
Boil for 20 minutes.
Add frozen vegetables. Cook until tender.
Add soup and cheese.
Serves 8 to 10.