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

Cook, covered, the bouillon cubes, water, celery, and onions for about 20 minutes. Add potatoes, carrots, and mixed vegetables. Cook until tender, about 30 minutes. Add chicken soup and cheese. Heat until cheese is melted. Makes about 4 quarts.