1 stick butter
1 sm. head cabbage, chopped
1 sm. onion, diced
1 c. chopped celery
1 c. sliced carrots
5 chicken bouillon cubes
1 can cream of chicken soup
2 med. potatoes, cubed
2 qt. water
1 (12 oz.) pkg. Velveeta cheese, cubes

Melt butter in Dutch oven. Saute next 4 ingredients in butter until tender. Add the bouillon cubes, soups, potatoes, and water, stirring until blended. Cook slowly for 1 hour. Add cheese and cook slowly for 30 minutes, stirring frequently.