4 chicken bouillon cubes
1 qt. water
1 c. celery, diced
1 c. onion, diced
2 1/2 c. diced potatoes
1 bag frozen vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Cook first 4 ingredients for 20 minutes. Add potatoes, vegetables and cook 30 minutes longer. Add soup and cheese. Cook on low until cheese melts.