4 c. chicken bouillon
1 qt. water
1 c. celery, chopped
1/4 c. dried onion, or fresh
2 1/2 c. potatoes, diced
1 (10 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese

Combine the bouillon cubes, water, celery, and onion, and cook for 20 minutes, or until tender. Add 2 1/2 cups cubed potatoes, and a 10 ounce package frozen mixed vegetables. Cook until tender, about 30 minutes, covered. Add 2 cans of cream of chicken soup and 1 can of water, add 1 pound Velveeta cheese, cubed. Heat until the cheese is melted.