4 chicken bouillon cubes
1 c. diced celery
2 1/2 c. cubed raw potatoes
1 (20 oz.) bag frozen mixed vegetables
1/2 lb. cubed Velveeta cheese (add more for a creamier soup)
1 qt. water
1 c. diced onion
1 c. diced carrots
2 cans cream of chicken soup

Cook, covered, the bouillon cubes, water, celery and onions about 20 minutes. Add potatoes, carrots and mixed vegetables. Cook until tender, about 30 minutes. Add chicken soup and cheese. Heat until cheese is melted. (I use less cheese and also add cooked, diced chicken." Yield: 4 quarts.