4 bouillon cubes, chicken
1 qt. water
1 c. chopped celery
1 lg. onion, chopped fine
2 1/2 c. cubed potatoes
1 c. diced carrots
1 bag frozen mixed vegetables
2 cans cream of chicken soup
1 lb. diced Velveeta cheese

In large heavy pan, add bouillon cubes, water, celery, and onions. Cook for 20 minutes. Add potatoes, carrots and vegetables and cook until tender. Add cream of chicken soup, diluted and cheese, stir until cheese melts.