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Cheese Soup
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Dissolve 4 chicken bouillon cubes in 1 quart water. Add: 1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 1/2 c. chopped potatoes
Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on medium heat. Add 2 cans cream of chicken soup, heat on medium heat. Add 1 pound Velveeta cheese, cubed; cook until creamy.
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