4 chicken bouillon cubes
1 qt. water
1 c. diced onion
1 c. diced celery
2 c. cubed raw potatoes
1/2 c. diced carrots
1 sm. pkg. frozen cauliflower
1 sm. pkg. frozen broccoli
2 cans cream of chicken soup
1-2 lb. velveeta cheese
5-6 strips crisp bacon, crumbled

Mix bouillon cubes, water, onion, celery and potatoes together. Cover and cook 20 to 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 c. water. Add velveeta cheese and cook slowly until all cheese is melted. Sprinkle in bacon crumbs.