5 medium or large potatoes, diced
3 carrots, diced
3 stalks celery, diced
1 large onion, diced
1 to 1 1/2 c. milk
3 to 4 chicken bouillon cubes
12 oz. Velveeta cheese

Cover potatoes, carrots, celery and onions with water. Cook until tender. Add the milk, bouillon cubes and cheese. Cook until cheese melts. Serve immediately.