Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 c. diced celery
1 c. diced carrots
1/2 to 1 lb. Velveeta, cubed
2 cans cream of chicken soup
1 qt. water
1 c. diced onion
2 1/2 c. diced potatoes

Preparation

In a saucepan, boil bouillon cubes in water until dissolved. Add diced vegetables.
Simmer covered for 30 minutes or until vegetables are tender.
Next, add cheese and soup to vegetable broth mixture.
Cook over low heat until cheese is melted.
Do not boil as cheese will scorch.