CHEESE VEGETABLE SOUP

6 cubes (or 6 tsp.) chicken bouillon
2 qts. water
2 c. celery, diced
2 c. onion, diced
4 c. potatoes, diced
2 c. carrots, sliced
1 head of cauliflower, cut
1 head of broccoli, cut (or 3 lbs. of frozen vegetables instead of cauliflower & broccoli)
4 cans cream of chicken soup
2 lbs. Velveeta cheese

Cook above vegetables until tender. Melt the cream of chicken soup and cheese together. When melted add to vegetables. Serves 10 plus.