CHEESE SOUP

4 Chicken Bouillon Cubes
1 qt. water
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 1/2 cups cubed potatoes
1 20 oz. bag of frozen broccoli and cauliflower vegetables mixed
2 cans of Cream of Chicken soup
1 16 oz package of Velveeta Cheese (cubed)

Use a large pan.  Dissolve the bouillon cubes in the water over
medium-high heat.  Add carrots, celery, onions, and potatoes. 
Cook for 15 minutes.  Add frozen vegetables and cook for 5 to 
6 minutes  Add the soup and cheese.  Gently stir until well blended 
and the cheese is melted.  

*When reheating leftover soup you may want to add a little liquid.

Contributed by:  Jessie Waterman