Cheese Vegetable Soup
- 1 qt. water
- 4 chicken bouillon cubes
- ¼ cup chopped onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 1½ cup diced potatoes
- 1 20-oz. bag frozen California mixed vegetables
- 2 cans cream of chicken soup, undiluted
- 1 lb. Velveeta cheese, cubed
Dissolve bouillon cubes in water. Add onion, celery, carrots and potatoes. Cook 15 minutes. Add frozen California mixed vegetables and cheese to the mixture. Stir and heat just until cheese melts (do NOT boil). Makes 3½ quarts.
