4 chicken bouillon cubes
6 c. water
2 1/2 c. diced potatoes
1 c. diced celery
1/2 c. diced onion
1 lb. Velveeta cheese
1 (18-20 oz.) pkg. frozen broccoli and cauliflower
2 cans cream of chicken soup

Boil bouillon cubes, water, potatoes, celery and onion for 20 to 25 minutes until tender. Add broccoli and cauliflower. Mix and cook for 10 to 15 minutes. Add 2 cans cream of chicken soup. Stir until dissolved. Add Velveeta cheese cut into small cubes, stir until dissolved.

VARIATIONS: May add 1 pound hamburger browned and drained to soup or 2 cups cooked chicken. Soup can be frozen.