4 chicken bouillon cubes
1 qt. water
1 cup onion (diced)
1 cup celery (diced)
2 cups raw potatoes (cubed)
1/2 cup carrots (diced)
1 small pkg. frozen cauliflower
1 small pkg. frozen broccoli
2 cans cream of chicken soup
1 to 2 lb. Velveeta cheese
5 to 6 strips crisp bacon (crumbled)

Mix bouillon cubes, water, onion, celery and potatoes together. Cover and cook for 20 to 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 cup water. Add Velveeta cheese and cook slowly until all cheese is melted. Sprinkle in bacon crumbs.