4 chicken bouillon cubes
5 c. water
1 c. celery, chopped
1 c. onions, chopped
2 1/2 c. potatoes, diced
2 cans cream of chicken soup
1 bag California Blend frozen vegetables
1 lb. Velveeta cheese

Simmer until vegetables are done, about 20 minutes. Add 1 pound Velveeta cheese. Soup burns easily after adding cheese.