4 chicken bouillon cubes
1 qt. water
1 c. diced celery
1 c. diced onion
2 1/2 c. cubed potatoes
1 (20 oz.) pkg. frozen mixed Italian vegetables
1 (10 oz.) pkg. frozen broccoli
1 (10 oz.) pkg. frozen cauliflower
2 cans cream of chicken soup
1 soup can water
1 lb. Velveeta cheese, cubed

Combine bouillon cubes, water, celery, onion and potatoes in a large pan and cook, covered, for 20 minutes. Add vegetables and cook about 5 minutes or until tender, but not mushy. Add soup and water; stir well. Add cheese. Heat to melt cheese over medium heat but do not boil.

NOTE: You can use the 20 oz. winter mix of cauliflower and broccoli instead of the separate frozen vegetables.