Vegetable Cheese Soup

Ingredients:

• 4 chicken bouillon cubes
• 1 quart water
• 1 cup chopped celery
• 1 cup sliced carrots
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• 2 1/2 cups cubed potatoes
• 1 large onion
• 1 (10 oz.) pkg. frozen broccoli
• 1 (10 oz.) pkg. frozen cauliflower
• 2 cans cream of chicken soup
• 2 cans water
• 1 lb. Velveeta cheese

Directions:

Combine water, bouillon cubes, celery, carrots, potatoes, and onion. Cook until almost tender. Add frozen or fresh broccoli and cauliflower and cook until tender. Add soup and water, and heat thoroughly. Stir in cubed cheese. Heat well, but do not boil. Do not add any salt to veggies or soup.

By Robin from Washington, IA