Lo-Cal Cheese Soup - cooking recipe

Ingredients

1 pkg. Butter Buds
8 c. water
4 chicken bouillon cubes
1 c. minced onion
24 oz. potatoes, cubed
1 c. shredded carrots
1 c. chopped cabbage
1 bay leaf
1 lb. Velveeta cheese

Preparation

Dissolve Butter Buds in 1 cup water.
Add 7 cups water and bouillon cubes.
Add onion, potatoes, carrots, cabbage and bay leaf.
Cook for 1 1/2 hours, then add cheese.
Simmer until cheese melts.