Cheese Soup

Contributor: Evelyn Hert

Ingredients

• 6 cups water
  
• 6 chicken bouillon cubes
• 2 cups shredded carrots
• 1 large onion
• 1 1/2 cups celery
• 2 cups potatoes
• 1 cup cauliflower
• 1 cup broccoli

Directions

1. Add carrots, onion, celery, and potatoes to bouillon liquid and cook until tender
   
2. Chop 1 cup cauliflower, 1 cup broccoli
3. Cook 5 minutes or until done. 
4. Lower fire and add 2 cans Cream of Chicken Soup and 1 lb of Velveeta cheese.
5. Do not boil; stir until cheese is melted.