4 chicken bouillon cubes
1 qt. water
1 c. celery, diced
1 c. onion, diced
2 cans cream of chicken soup
2 1/2 c. raw potatoes, cubed
1 (16 to 20 oz.) bag frozen vegetables
1 lb. Velveeta cheese, cubed

Cook bouillon cubes, water, celery, and onion for 20 minutes. Add potatoes and vegetables and cook for 30 minutes. Add 2 cans of soup (undiluted) and Velveeta and cook until cheese is melted on low heat. Stir occasionally.