2 c. diced potatoes, peeled
1 (16 oz.) bag frozen broccoli
1 c. onion, diced
3 chicken bouillon cubes
5 c. water
1 can cream of mushroom soup
1 can cream of celery soup
10 oz. Velveeta cheese, cubed

Combine potatoes, broccoli, onion, bouillon cubes, and water in Dutch oven and cook for 30 minutes. Add both soups and bring to a boil. Add Velveeta cheese, continue cooking until cheese melts, stirring often.