7 c. water
1 c. diced carrots
1 c. diced celery
1 c. diced onions
5 c. diced potatoes
4 chicken bouillon cubes
2 cans cream of chicken soup
8 oz. Velveeta cheese

Dissolve bouillon cubes in water. Add carrots, celery and onions. Cook 20 minutes. Add potatoes; cook 20 minutes more. Add soup and mix well. Add cheese in small pieces; stir until melted. Different and delicious!