Miller-Style Cheese Soup

• 12 teaspoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 stalks celery, chopped
• 4 russet potatoes, cubed
• 5 chicken bouillon cubes or 5 vegetable bouillon cubes
• 32 ounces frozen mixed vegetables
• 3 (10 1/2 ounce) cans cream of chicken soup

1. Note: Potatoes should be chopped into comfortable bite sized bits.
2. When I was taught this recipe I was told to peel the potatoes full monty.
3. But you can leave the skins on if you like.
4. Now that I cook this soup myself I never remove them.
5. They add a nice texture and interesting colour to the soup.
6. All to your preference.
7. Heat half (1/2) teaspoon of oil in stock pot, and add onion, garlic and celery.
8. Cook on medium heat until onion turns translucent, and mixture is fragrant.
9. Add cubed potatoes, then cover in cups eight (8) cups of water.
10. Add five (5) bouillon cubes of your choice.
11. Chicken is traditional, but you can substitute vegetable for a vegetarian alternative.
12. Mix until well dissolved.
13. Wait until water has heated, then add bag of frozen vegetables.
14. Bring to a simmer and let cook until potatoes are just tender and fork-pokable.
15. Add the cans of cream of chicken (or celery) soup and mix until well blended.
16. Turn heat to low, and begin adding velveeta in small cubes.
17. It's best to do this step slowly, and taste the soup every time a batch of cheese melts.
18. Any mixture is fine depending on your preference.
19. Remove from heat and serve with crusty bread for dipping.
20. This soup is fabulous as leftovers, and tastes just as good cold as it does piping hot.

olive oil, onion, garlic, stalks celery, russet potatoes, chicken bouillon cubes, mixed vegetables, cream of chicken soup

Taken from www.food.com/recipe/miller-style-cheese-soup-514406 (may not work)