Potato Soup (1)

4 chicken bouillon cubes
1 qt. water
1 c. diced onion
1 c. diced celery
3 c. raw potatoes, cubed
1 (12 oz.) pkg. frozen vegetables
2 cans cream of chicken soup
1/2 lb. Velveeta cheese

Boil first 4 ingredients about 10 minutes. Add potatoes and frozen vegetables; cook about 20 minutes.

Add soup and cheese; heat until cheese melts. Keeps well in refrigerator. Just add milk and reheat.

Phylis Black