4 pts. water
4 chicken bouillon cubes
2 c. diced celery
3 c. sliced potatoes
1 2/3 c. diced onions
1 pkg. or 16 oz. California Blend frozen vegetables
2 cans cream of chicken soup
2 lbs. Velveeta cheese

Cook first 5 ingredients until potatoes are tender (45 minutes). Add 1 package of California vegetables and cook with potatoes (15 to 20 minutes). Add cream of chicken soup and mix well. Add cheese; let melt (do not boil) On low temperature. Freezes well. Makes 1 1/2 gallons.