5 chicken bouillon cubes

6 cups water

2 cups sliced celery

2 cups sliced carrots

2 cups sliced onions

3 cups sliced potatoes

16 oz. frozen cauliflower

16 oz. frozen broccoli

10 oz. frozen peas

2 lbs. Velveeta (or 1 lb. regular and 1 lb. either Mexican or Pepper Jack) cubed

2 cans cream of chicken soup

Bring water to boil and add bouillon cubes, celery & carrots.

Return to boil, and then add remaining vegetables. Return to boil, and then reduce heat to simmer.

Cover and simmer until vegetables are fork tender (about 15 minutes).

Add cubed Velveeta, stirring very gently until it has melted. Add cream of chicken soup, stir thoroughly and simmer until just warmed through.

DO NOT let soup boil or the cheese will stick to the bottom of the pan ~

Serve with a loaf of crusty bread ~ place a loaf of French or Italian bread on oven rack, heat oven to 350 for about 15 minutes.

Slice bread and slather with butter.