5 c. potatoes, cubed
1 c. carrots, sliced
1 c. celery, sliced
1 c. onions, chopped
5 c. water
4 chicken bouillon cubes
2 cans cream of chicken soup
1 lb. Velveeta

Dissolve bouillon cubes in water. Add carrots, celery, onion and potatoes. Simmer 20 minutes. Add soup and mix up. Add cheese last. Serve with bacon bits.