1 qt. water
4 cubes chicken bouillon
1 c. diced celery
1 c. diced onion
1 c. diced carrots
2 1/2 c. diced raw potatoes, unpeeled
20 oz. bag frozen mixed vegetables
2 cans cream of chicken soup
1/2 lb. Velveeta cheese

Combine water, bouillon, celery, onion and carrots. Cook, covered for 20 minutes. Add the potatoes and the mixed vegetables; cook until tender. If preparing ahead of time, this may be refrigerated at this point for 24 to 48 hours. Prior to serving, add chicken soup and cheese; heat until cheese is melted. Serves 8 to 10.