2 qt. water
6 chicken bouillon cubes
2 c. diced carrots
2 c. diced celery
1 c. onion, chopped
4 c. diced potatoes
3 cans cream of chicken soup
1 lb. bag frozen cauliflower flowerets
1 lb. bag frozen chopped broccoli
2 lb. box Velveeta cheese

Heat water and bouillon cubes until dissolved. Add diced vegetables until tender. Add cream of chicken soup until dissolved. Add frozen broccoli and cauliflower and heat through. Then cut cheese into smaller cubes and add into soup and mix until melted.