4 chicken bouillon cubes
1 qt. water
1 c. chopped celery (optional)
1 lg. chopped onion
1 lb. Velveeta
2 1/2 c. diced potatoes
1 c. diced carrots
1 lg. bag California mix vegetables
2 cans cream of chicken soup

Cook bouillon, water, celery, onion in large pan for 20 minutes. Add potatoes, carrots, bag of vegetables. Cook until tender. Add soup and cheese at last minute. Cook until melted.