1 (20 oz.) bag frozen California Blend vegetables
2 1/2 c. frozen hash brown potatoes
2 c. chopped onions
1 qt. water
1 c. chopped celery
1 lb. Velveeta cheese, cut in chunks
2 cans cream of chicken soup
1 c. milk

Cook bouillon, vegetables, hash browns, onions, celery in 1 quart water for 35 minutes. Add cheese and soup. Cook over low heat, stirring often. Add milk and serve. Makes 2 1/2 quarts. (Can use slow cooker.)