4 Chicken bouillon cubes
1 quart water
1 cup diced onion
1 cup celery
2 cup cubed raw potatoes
1/2 cup diced carrots
1 small pkg. Frozen chopped cauliflower
1 small pkg. Frozen chopped broccoli
2 cans cream of chicken soup
1 to 2 lb. Velveeta cheese
5 to 6 strips crisp bacon, crumbled

Mix bouillon cubes, water, onion, celery and potatoes together in a large pot. Cover and cook on stove on medium heat for 20 to 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 cup water. Add Velveeta cheese and cook slowly until all cheese is melted. Sprinkle in bacon crumbs.