4 chicken bouillon cubes
1 qt. water
1 c. chopped celery
1 lg. onion, chopped
2 1/2 c. cubed potatoes
1 c. diced carrots
20 oz. bag mixed vegetables, frozen
2 cans cream of chicken soup
1 lb. Velveeta cheese

Cook together bouillon cubes, water, celery, and onions in large heavy pan until vegetables are tender. Add potatoes, carrots and mixed vegetables and cook until tender. Add the 2 cans of undiluted soup and Velveeta cheese. Heat and stir until cheese melts.