Cheese Soup

1 c. chopped celery
1 c. chopped onion
4 chicken bouillon cubes
1 1/2 qt. water
3 c. hash browns
1 family-size can cream of mushroom or cream of chicken soup
1 1/2 to 2 lb. Velveeta cheese
1 (16 oz.) pkg. frozen broccoli & cauliflower

Boil celery and onions in water and bouillon cubes. Add remaining ingredients.

Note: Or, combine celery, onion, bouillon, water, hash browns and vegetables together in a crock-pot.

Cook on low for 8 hours. Add soup and cheese. Cook on high until cheese melts. Stir before serving.

Sandy Hapka