1/2 head cauliflower
3 med. potatoes
3 carrots
2 cans cream of chicken soup
1/2 lb. Velveeta cheese
5 chicken bouillon cubes
5 c. water

Dissolve bouillon cubes in water. Add small bite-size pieces of carrots and potatoes. Cook until soft. Then add cauliflower cooking until soft. Add soup and mix well. Add slices of cheese until all melted. Don't ever let the soup come to a full boil. Serves 4 to 5.