California Cheese Soup

1 qt. (4 cups) water
2 chicken bouilion cubes
2 1/2 c. diced peeled potatoes
1 c. diced carrots
1 c. diced celery
1/2 c. diced onion
1 bag (16 oz.) frozen California Blend Vegetables (broccoli, cauliflower, and carrots blend)
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 lb. process American cheese (like Velveeta), cut in cubes

Bring water to a boil in a large kettle; add next 6 ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

Yield: 10-12 servings (3qts.)

Source: The Best of Country Cooking

AUTHOR: Hick Chick