California Cheese Soup - cooking recipe

Ingredients

1 qt. water
2 chicken bouillon cubes
1 c. diced celery
1/2 c. diced onion
2 1/2 c. diced potatoes
1 (16 oz.) bag frozen California Blend
2 cans cream of chicken soup
1 lb. cheese (Velveeta), cut in cubes

Preparation

Bring water to a boil.
Add next 6 ingredients.
Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes.
Stir in soup and cheese.
Cook until soup is heated and cheese is melted.
Makes 10 to 12 servings.