5 c. chopped potatoes
1 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
5 c. water
4 chicken bouillon cubes
2 cans cream chicken soup
1 lb. Velveeta cheese, cubed

Dissolve bouillon cubes in boiling water. Add carrots, celery and onion. Cook for 20 minutes, then add potatoes and cook for 20 minutes. Add soup and mix well, add cheese and cook until cheese melts. Serve with crumbled bacon over top. Serves 8.