1 1/2 qts. water
1 sm. onion, chopped
1 c. celery, chopped
2 1/2 c. diced potatoes
1 1/2 c. diced carrots
5 chicken bouillon cubes
1 1/2 c. chopped broccoli
1 1/2 c. cauliflower
1 lb. Velveeta cheese
2 cans cream of chicken soup

Cook until done: Water, onion, celery, potatoes, carrots, bouillon cubes, broccoli, and cauliflower. Stir in 2 cans cream of chicken soup and cheese. Stir constantly 6 to 8 minutes until cheese melts. Do not boil!