5 chicken bouillon cubes
1 onion, diced
2 c. potatoes, cubed
6 c. water
1 pkg. frozen vegetable medley of broccoli, cauliflower and carrots
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Heat water to boil and add bouillon cubes, potatoes and onion. Cook until almost tender. Add frozen vegetables and soup. Bring back to a low boil and simmer until vegetables are about tender. Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, up to adding the cheese. Reheat, add cheese and simmer. Stir often with wooden spoon during simmering since cheese tends to stick to the bottom.