Ingredients
1 quart water2 chicken bouillon cubes1 cup diced celery1/2 cup diced onion2-1/2 cups diced peeled potatoes1 cup diced carrots1 package (16 ounces) frozen California-blend vegetables2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 pound process cheese (Velveeta), cubed
Preparation
Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.
