1 1/2 qts. water
4 chicken bouillon cubes
1 c. celery (diced)
1/2 c. onion (chopped)
2 c. potatoes (cubed)
20 oz. California blend vegetables
2 cans cream of chicken soup
1 1/2 lbs. Velveeta cheese

Combine water, cubes, potatoes, celery and onion. Boil for 25 minutes, add soup and cheese, heat until melted, simmer.