1 qt. water
2 packets chicken bouillon
1 lg. chopped onion
1 c. chopped celery
1 c. chopped carrots
2 1/2 c. diced potatoes
2 1/2 c. mixed vegetables
2 cans cream of chicken soup
1 lb. Velveeta, cubed

Combine water, bouillon, onion and celery in large saucepan. Cover and simmer 20 minutes. Add carrots, potatoes and mixed vegetables and simmer until vegetables are tender. Add cream of chicken soup and continue to simmer until heated through. Add cheese and stir until melted. Season to taste.