1 qt. low-sodium chicken broth
2 c. peeled potatoes, cut in bite-sized pieces
1 medium chopped onion
2 cans low-sodium cream of chicken soup
1 lb. Velveeta cheese, cubed
1 lb. California-style frozen veggies, or broccoli-cauliflower frozen mixture
Bacon bits, optional

Boil broth and add potatoes and onions. Cook for 15 minutes, or until potatoes are tender. Add frozen vegetables and cook until tender. Add soup and cheese, reduce heat and cook until cheese is melted and soup is thoroughly heated. Top with bacon bits to serve (optional).

Note: The low-sodium ingredients are not so much for dietetic reasons - Velveeta cheese is very salty and it is too much without lowering sodium in other ingredients.