1 c. diced celery
1 c. chopped onions
3 chicken bouillon cubes
4 c. water
1 c. diced carrots
2 1/2 c. diced potatoes
1 pkg. frozen vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese

Simmer celery, onions, bouillon, water for 20 minutes. Add carrots, potatoes and frozen vegetables and simmer for 40 more minutes. Before serving, add chicken soup and cheese. Stir until cheese melts.