4 c. water
1 c. carrot slices
16 oz. pasteurized process cheese spread, cubed
1 (10 1/2 oz.) can cream of broccoli soup
1 tsp. seasoning salt
3 c. cubed potatoes
1 c. celery slices
1 (10 1/2 oz.) can cream of celery soup
1/2 c. onion, diced
1 tsp. garlic powder
1 tsp. seasoned pepper

Bring water, potatoes, carrots, onions, and celery to boil. Reduce heat and simmer for 15 to 20 minutes or until vegetables are tender. Add remaining ingredients. Cook over low heat, stirring constantly, until cheese melts. Serve.

Note: Cheese has a tendency to scorch easily, so when heating and reheating, be sure to use low heat and stir constantly.