Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 c. diced celery
1 c. diced onion
4 c. water
2 1/2 c. diced raw potatoes
20 oz. pkg. frozen broccoli or cauliflower
2 cans creamy chicken mushroom soup
1 (1 lb.) box Velveeta cheese

Preparation

Combine bouillon cubes, celery, onion and water in Dutch oven. Cook slowly with the lid on for 20 minutes.
Add potatoes, broccoli and cauliflower.
Cook slowly for 30 minutes.
Add creamy chicken mushroom soup and Velveeta cheese.
Stir until melted.
Continue cooking slowly until it thickens.