4 chicken bouillon cubes
3 c. water
1 c. celery
1 onion
6 to 8 potatoes (2 1/2 cups)
1 lb. of frozen California Blend vegetables
2 cans Cream of Chicken soup
1 lb. Velveeta cheese

Melt bouillon cubes in water. Finely chop celery and onions. Add celery, onions, and potatoes, cooking until done. Add frozen vegetables and 2 cans of soup. When tender, add Velveeta cheese, stir until melted. Double recipe for large batch or for family.