4 cubes chicken bouillon
1 qt. water
1 c. finely diced celery
1 c. finely diced onion
2 1/2 c. cubed potatoes
1 (20 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese

Cook celery, onion and chicken bouillon in 1 quart of water for 20 minutes. Add potatoes and vegetables. Cook about 30 minutes. Add chicken soup and stir until blended. Add cheese and stir until melted. Ready to serve.