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VELVEETA CHEESE SOUP 
1 qt. water
4 chicken bouillon cubes
1 c. chopped celery
1 c. chopped onions
1 lb. Velveeta cheese
2 cans cream of chicken soup
1 c. milk
2 1/2 c. diced potatoes
1 box frozen cauliflower
1 box frozen broccoli
1 box frozen carrots

Take water and bouillon cubes and mix the vegetables together. Cook for 30 minutes or until vegetables are tender. Add Velveeta cheese and cream of chicken soup. Simmer until cheese is melted then stir in milk. Serves 6 to 8.
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