5 c. cubed potatoes
1 c. chopped onion
4 chicken bouillon cubes
5 c. water
1 c. sliced carrots
1 lb. Velveeta cheese, cubed
1 can cream of chicken soup
1 can cream of celery soup

Cook until tender the onions, carrots and potatoes in water with bouillon. Add soup and cheese. Stir until cheese is melted.