4 chicken bouillon cubes
1 C chopped celery
2 1/2 C potatoes, cubed
2 large bags frozen California blend vegetables
1 quart water
1 large onion chopped
1 C carrots, chopped
Combine and cook the above until tender
Add 2 cans cream of chicken soup and 1 pound Velveeta Cheese
Cook until melted, stirring so mixture does not stick
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