Vegetable Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 lb. Velveeta cheese, cubed
1 qt. water
1 1/2 c. cubed potatoes
1 c. diced carrots
20 oz. bag frozen vegetables
1 c. diced celery
2 cans cream of chicken soup

Preparation

In large pan, dissolve bouillon cubes in water.
Add carrots, celery and potatoes.
Cook for 15 minutes.
Add frozen vegetables and cook until tender.
Add soup and cheese; cook until melted.