2 qt. water
2 c. finely chopped celery
1/2 c. chopped onions
2 c. diced potatoes
1 (20 oz.) bag California blend vegetables
2 cans cream of chicken soup
1 lb. pasteurized process cheese spread

Combine water, celery, onions and potatoes in a pan and boil for 20 minutes. Add vegetables and boil another 10 minutes. Add cream of chicken soup and cheese. Cook slowly until cheese is melted.