7 med. potatoes
3 stalks broccoli
1 head cauliflower
1 med. onion
4 c. water
1 can cream of mushroom soup
1 can cream of celery soup
1 lb. hot Mexican Velveeta
1 lb. mild Mexican Velveeta (if too hot, substitute reg. Velveeta)

Chop first 4 ingredients small. Add water. Cook until tender. Do not drain. Add the remaining ingredients. Stir until well blended. Cook 30 to 40 minutes, stirring constantly to avoid scorching.