1 qt. water
2 chicken bouillon cubes
1 c. diced celery
1 c. diced onion
2 cans cream of chicken soup
3-4 stalks cooked, chopped broccoli
1 head cooked, chopped cauliflower
1 lb. cubed Velveeta cheese
1 or 2 cloves minced garlic

Dissolve cubes in water, add celery and onion. Cook for 30 minutes. Stir in chicken soup, cooked broccoli and cooked cauliflower. Stir until soup is smooth. Add cheese cubes and garlic. Stir until cheese is melted over low heat. Let simmer, stirring occasionally.