6 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
1 c. onions, diced
8 c. water
5 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 lb. Velveeta cheese, cubed

Cook potatoes, celery, carrots, onions, water and bouillon cubes in large pot until tender about 45 minutes.

Then add 1 can cream of chicken soup, 1 can cream of celery soup and one pound Velveeta cheese, cubed. Cook on low heat about 30 minutes.