Dissolve 4 chicken bouillon cubes in 5 cups boiling water in dutch oven. Add 5 cups cubed potatoes, 1 cup chopped celery, 1 cup sliced carrots, 1 cup chopped onion. (I chop all of my vegetables with the steel blade of my food processor). Cook about 40 minutes or until vegetables are tender. Stir in 2 cans of creamed soup (2 celery, 2 chicken or 1 of each. I prefer creamed chicken. Add 1 pound of chopped Velveeta cheese, stir until cheese is melted. Add salt and pepper to taste. May be served with crumbled bacon on top.