Dissolve 4 chicken bouillon cubes in 6 cups boiling water. Add 2/1 2 cups cubed raw potatoes, 1 cup chopped celery, 2 medium chopped onion. Cook 5 minutes. Add carrots, cauliflower and broccoli; 1 to 2 cups of each to equal 4 cups. Cook until tender. Add 2 cans cream of chicken soup undiluted.

Simmer 10 minutes. Add 1 pound Velveeta cheese. Stir until melted. Serve.