4 c. water
4 chicken bouillon cubes
1 lg. onion (diced)
1 c. diced celery
1 c. diced carrots
3 diced potatoes
1 bag California blend frozen vegetables (thawed)
2 cans cream of chicken soup
1 lb. Velveeta cheese (cubed)

In large pan put water, bouillon cubes, onion, celery, carrots and potatoes. Simmer 20 minutes or until vegetables are tender. Add the California blend vegetables and cook until tender. Add the soup and cheese. Simmer until cheese is melted, stirring occasionally.