Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 qt. water
2 1/2 c. cubed potatoes
1 c. diced celery
1 c. diced onion
Velveeta cheese (1 lb.)
few carrots, diced
18 to 20 oz. pkg. frozen Italian vegetables
2 cans cream of chicken soup
small amount water

Preparation

Combine bouillon cubes, 1 quart water, cubed potatoes, celery, onion and diced carrots.
Cook until tender, about 10 minutes. Add Italian vegetables which have been chopped in blender.
Cook 10 minutes longer.
Add cream of chicken soup.
Rinse cans with small amount of water and add to mixture.
Cut up cheese and add. When melted, it is done.
Store leftovers in refrigerator.
When using leftovers, cook slowly, stirring constantly.