Cheese Soup

• 4 chicken bouillon cubes
• 1 qt. water
• 2 1/2 c. cubed potatoes
• 1 c. diced celery
• 1 c. diced onion
• Velveeta cheese (1 lb.)
• few carrots, diced
• 18 to 20 oz. pkg. frozen Italian vegetables
• 2 cans cream of chicken soup
• small amount water

1. Combine bouillon cubes, 1 quart water, cubed potatoes, celery, onion and diced carrots.
2. Cook until tender, about 10 minutes. Add Italian vegetables which have been chopped in blender.
3. Cook 10 minutes longer.
4. Add cream of chicken soup.
5. Rinse cans with small amount of water and add to mixture.
6. Cut up cheese and add. When melted, it is done.
7. Store leftovers in refrigerator.
8. When using leftovers, cook slowly, stirring constantly.

chicken bouillon cubes, water, potatoes, celery, onion, velveeta cheese, carrots, frozen italian vegetables, cream of chicken soup, amount water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423597 (may not work)