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