2 tsp. instant chicken bouillon
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrot, chopped
2/3 c. potatoes, chopped
2/3 c. broccoli, chopped
1 can cream of mushroom soup
1/2 lb. Velveeta cheese, chopped
1/2 c. chicken broth
2 tbsp. parsley, chopped

Dissolve bouillon in 4 cups water in saucepan. Add onion, celery, carrot and potato. Cook for 15 minutes. Add broccoli and cook 6 minutes. Add soup, cheese and broth; mix well. Cook over low heat until cheese is melted, stirring occasionally. Serve hot sprinkled with chopped parsley.