4 chicken bouillon cubes
1 qt. water
1 c. celery, diced
1 c. onion, diced
2 1/2 c. potatoes, cubed
1 c. carrots, diced
1 (16-20 oz.) bag frozen mixed vegetables
2 cans cream of chicken soup
3/4-1 lb. Velveeta cheese, cubed, no substitutions

Boil bouillon cubes, water, celery and onion 10 minutes. Add potatoes, carrots and frozen mixed vegetables until tender. Add soup and cheese. Stir until cheese melts. Serve with crusty bread and salad.