8 potatoes, peeled and diced
1 onion, chopped
2 quarts water
2 (16 oz. ea.) pkgs. frozen broccoli, cauliflower and carrot blend
1 (10 oz.) can cream of celery soup
1 (10 oz.) can cream of chicken soup
1 (16 oz.) pkg. pasteurized processed cheese spread, cubed

Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables, cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted.

Submitted by: Judy Brannock