Cheese Soup - cooking recipe

Ingredients

4 chicken bouillon cubes
1 c. chopped celery
2 1/2 c. cubed potatoes
1 (10 oz.) frozen cauliflower
1 (10 oz.) frozen broccoli
1 lb. Velveeta cheese
2 cans cream of chicken soup
1 qt. water
1 chopped onion
1 c. diced carrots
1/2 c. water

Preparation

Boil bouillon cubes, water, celery, carrots, potatoes and onions for 20 minutes.
Add frozen vegetables.
Cook until tender, about 10 or 15 minutes.
Add soup and 1/2 cup water and cheese. Stir over low heat until cheese is melted.