4 c. chicken or turkey stock (or broth)
1 c. chopped celery
1 c. chopped onion
1 c. chopped potatoes
1 bag frozen vegetables
2 cans cream of chicken soup
1 lb. Velveeta

Cook celery and onion in broth over medium heat for 20 minutes - DO NOT BOIL. Add potatoes and vegetables and cook for an additional 30 minutes. Add soup and Velveeta. Heat until cheese is melted and serve.