2 qts water
4 chicken bouillon cubes
2 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1 lb. velveeta cheese
2 cans cream of chicken soup
1 pkg. frozen California vegetables


Add bouillon cubes to 2 qts water until dissolved... add celery, potatoes, onions and boil until tender.... stir in the cream of chicken soup, California vegetables and velveeta cheese and heat until cheese is all melted.