4 chicken bouillon cubes
1 qt. water
1 c. diced onions
1 c. diced celery
2 1/2 c. raw potatoes, cubed
1 (20 oz.) bag frozen vegetables (California Blend)
2 cans cream of chicken soup
3/4 lb. Velveeta cheese

Boil bouillon, water, onions and celery together about 10 minutes, covered. Add potatoes and vegetables. Cook until tender, about 20 minutes. Add cream of chicken soup and cheese. Heat only until cheese melts.