Vegetable-Cheese Soup

4 chicken bouillon cubes
2 1/2 c. cubed potatoes
1 c. diced carrots
1 c. diced onions
1 c. diced celery
1 (32 oz.) pkg. frozen California Blend vegetables
2 cans cream of chicken soup
1 soup can water

Cook until vegetables are just tender. Add 1 pound Velveeta cheese and heat until cheese melts. Do not boil.

Variation: Add seasoned salt while vegetables are cooking, if you wish.

Anna Mae Hankey