4 cubes chicken bouillon cubes in 1 qt. water
2 c. potatoes
1 c. carrots
1 c. onions
1 (16 oz.) bag frozen broccoli
1 (16 oz.) bag frozen California blend vegetables
2 cans cream of chicken soup
1 lb. Velveeta (or 1 can Cheddar cheese soup)

Bring chicken bouillon to boil, add 2 cups diced potatoes, 1 cup chopped carrots, 1 cup chopped onions and cook for 20 minutes. Then add 1 bag frozen broccoli and California blend vegetables. Bring back to boil and then boil for 5 minutes or until tender. Add 2 cans cream of chicken soup and 1 pound Velveeta and let simmer. (Fresh broccoli may be used; cook until tender.)