1 c. diced celery
1/2 c. diced onion
1 qt. water
2 chicken bouillon cubes
2 1/2 c. diced potatoes
1 c. diced carrots
1 (10 oz. pkg.) frozen California Blend Vegetables
2 cans (10 3/4 oz. each can) Cream of Chicken Soup
1 lb. cut up Velveeta Cheese

Simmer water, bouillon cubes, celery and onions for 20 minutes. Add potatoes, carrots and frozen vegetables and simmer until all vegetables are tender. Add Cream of Chicken soup and cheese. Heat only until cheese is melted.