Cheese Soup

Sheri Gross

4 chicken bouillon cubes

1 quart water

1 cup onion, diced

1 cup celery, diced

2 cups raw potatoes, cubed

½ cup carrots, diced

1 small package frozen cauliflower

1 small package frozen broccoli

2 cans cream of chicken soup

1 – 2 pounds Velveeta cheese

5-6 strips crisp bacon, crumbled

Mix bouillon cubes, water, onion, celery and potatoes together. Cover and cook 20 – 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 cup water. Add Velveeta cheese and cook slowly until all cheese is melted. Sprinkle with bacon crumbs.

Serve hot.