1/2 head cauliflower flowerettes
1 lg. onion
3 stalks broccoli, chopped
4 lg. carrots
4 lg. potatoes, chunked
1 c. celery, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1/2 tsp. salt
2 cans cream of chicken soup
1 lb. American cheese

Cook carrots, onion, and celery in enough water to cover veggies for 20 minutes. Then add broccoli, cauliflower, and potatoes. Cook until tender. Last, add cream of chicken soup and cheese. Add salt and pepper; simmer until cheese melts.