6 c. water
4 tsp. chicken bouillon
2 1/2 c. diced potatoes
1 c. diced celery
1/2 c. chopped onion
20 oz. pkg. California blend vegetables
2 cans cream of chicken soup
1 lb. cubed Velveeta cheese

Cook water, bouillon, potatoes, celery and onion together simmering for 20 minutes. Add vegetables; cook 10 minutes more. Add soup and cheese, cook until cheese is melted.