1 env. Butter Buds dissolved in 1 c. water
8 chicken bouillon cubes
24 oz. cubed potatoes (about 3 med.)
1 c. chopped onion
1 c. chopped celery
1 bag frozen broccoli cuts
1 c. diced carrots
7 c. water
1 lb. Velveeta cheese, cubed

Combine first 8 ingredients in a large Dutch oven pot and cook for about 1 to 1 1/2 hours. Add the cubed cheese and simmer gently until creamy. Serves a small army.