1 qt. water
4 chicken bouillon cubes
1 lb. Velveeta cheese, diced
1 stalk chopped celery
6 diced potatoes
1 chopped onion
1 lb. sliced carrots
1 (20 oz.) California mixed frozen vegetables or cauliflower/broccoli mix
2 cans cream of chicken soup

While cooking vegetables, boil water, add bouillon cubes. Lower the heat and blend in cheese. Cook until cheese melts. Stir in soup and vegetables. Simmer 1 hour.