THEME: Cheesy Vegetable Soup

[Jamie R]

Cheesy Vegetable Soup

* 1 qt. Water
* 2 chicken bouillon cubes
* 1 cup diced celery
* 1/2 cup chopped onion
* 2 1/2 cups diced, peeled potatoes
* 1 cup diced carrots
* 1 bag frozen mixed vegetables (16 ounces)
* 2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
* 1 lb. Process cheese but into cubes

Bring water to a boil in a large pot; add next six ingredients.
Reduce heat and simmer, covered until all vegetables are tender,
about 30 minutes. Stir in soup and cheese; cook until soup is heated
through and the cheese is melted.