5 c. water
4 chicken bouillon cubes
5 c. potatoes
1 c. carrots
1 c. celery
1/2 c. onion
1 can cream of celery soup
1 can cream of chicken soup
1 lb. Velveeta cheese

In Dutch oven or large saucepan bring water and bouillon to a boil. Add chopped vegetables and cook until tender, about 45 minutes. Do NOT drain. Add soups and cheese and stir until melted. (Do not allow to boil.) Delicious!