1 c. celery
1 c. onion
1 c. carrots
2 1/2 c. potatoes
4 chicken bouillon cubes
1 qt. water
2 cans Cream of Chicken soup
1 lb. Velveeta cheese

Dice vegetables as small as possible. Boil bouillon cubes in water. Add celery and onion. Boil covered, 20 minutes. Add carrots and potatoes. Boil covered 30 minutes. Add soup and cheese. Stir until all cheese is melted. Makes 10 bowls. This recipe can easily be cut in half. Variations: Add broccoli or cauliflower.