4 chicken bouillon cubes
1 lb. Velveeta cheese
1 (16 oz.) pkg. mixed frozen vegetables
1 c. celery, chopped
2 1/2 c. raw potatoes
1 qt. water
1 c. onion, chopped
2 cans cream of chicken soup

Add bouillon cubes, onion, celery to the quart of water and cook 30 minutes. Add potatoes and mixed frozen vegetables. Cook for 20 minutes, then add cream of chicken soup and Velveeta cheese. Cook until cheese is melted. I add all cooked ingredients in the crock pot and then add soup and cheese. Doesn't burn and stays in good serving consistency.