Cheese Soup
4 chicken
bouillon cubes
1 qt water
1 c diced celery
1 c diced onion
2 1/2 c diced raw potatoes
20 oz frozen mixed vegetables
2 cans cream of chicken soup
1 lb Velveeta cheese
Combine bouillon cubes, water, celery and onion in a pan. Cook for 20 minutes. Add raw potatoes and frozen vegetables to other ingredients in pan and cook 30 minutes. Add cream of chicken soup and stir well. Add Velveeta and stir until melted, being very careful not to scorch the bottom.