Cheese Soup

• 4 c. water
• 6 chicken bouillon cubes
• 1 c. chopped onion
• 1 c. diced celery
• 3 c. diced potatoes
• 1 pkg. California blend vegetables
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 1/2 cans water
• 1 lb. Velveeta cheese, cubed

1. Dissolve the 6 bouillon cubes in the 4 cups water.
2. To broth, add the chopped onions, celery and diced potatoes (precook these 3 ingredients before adding to broth).
3. Next, precook California blend vegetables for 10 minutes and add to broth.
4. Add cream of chicken and celery soup and the 1 1/2 cans of water.
5. Stir; heat through.
6. Add cheese.
7. Stir until melted.
8. Do not make in crock-pot, but can be kept hot in one.
9. This soup freezes well.

water, chicken, onion, celery, potatoes, california blend, cream of chicken soup, cream of celery soup, water, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011814 (may not work)