1 1/2 qt. water
1 c. celery, chopped
1 c. onion, chopped
2 chicken bouillon cubes
16 to 20 oz. frozen mixed vegetables
1 qt. cubed potatoes
2 cans cream of chicken soup
1 lb. light Velveeta cheese

In a large pan, boil water, celery, onion and bouillon cube for 20 minutes. Add vegetables and potatoes. Cook 30 minutes. Place in crock-pot. Add cream of chicken soup and cheese. Cook on low until vegetables are tender. Stir periodically.