4 chicken bouillon cubes
1 qt. water
1 c. chopped celery
1 c. chopped onion
2 1/2 c. cubed potatoes
1 c. diced carrots
1 (12 oz.) pkg. frozen (California Blend) vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese
Cheddar cheese

Put 4 chicken bouillon cubes, 1 quart water, 1 cup chopped celery, 1 cup chopped onion in saucepan and cook covered for 20 minutes.

Add 2 1/2 cups cubed potatoes, 1 cup diced carrots, 12 ounce package of frozen vegetables. Cook covered 30 minutes or until done. Add 2 cans cream of chicken soup, 1 pound Velveeta cheese, cubed, 1 handful of grated Cheddar cheese. Simmer until melted.