1 1/2 qts. water
4 cubes chicken bouillon
1/2 c. chopped onion
3 c. potatoes, cubed
1/2 c. chopped celery
Salt and pepper to taste
1 (16 oz.) pkg. frozen California vegetables
2 (10 oz.) cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Cook water, chicken bouillon, onion, potatoes, celery salt and pepper together for 20 minutes. Do not drain. Add frozen vegetables and cook 5 minutes longer. Add cream of chicken soup and Velveeta cheese. Simmer until it melts.