4 chicken bouillon cubes
1 c. diced celery
1 c. diced onion
1 qt. water
2 1/2 c. diced raw potatoes
1 (18 oz.) pkg. broccoli and cauliflower
2 cans chicken and mushroom soup
1 lb. Velveeta cheese

Combine bouillon cubes, 1 cup diced celery, 1 quart water, diced onion. Cook slowly, covered, for 20 minutes. Add 2 1/2 cups diced raw potatoes, 18 ounce package broccoli and cauliflower. Cook for 30 minutes. Add 2 cans cream of chicken-mushroom soup. Add 1 pound Velveeta cheese which has been cut into chunks and stir until melted. Serve with bread sticks.