Vegetable Cheese Soup
1 1/2 quarts water
4
en bouillon cube
2 1/2 cups potato, uncooked and diced
8 ounce package frozen mixed vegetables 1 cup onion, chopped
1 cup celery, chopped
1 can cream of
en soup
1 pound velveeta cheese
butter to saute
Bring water to a rolling boil. Add bouillon, potatoes, and veggies to boiling water.
Boil for 8-10 minutes.
Saute onions and celery in a small amount of butter until tender. Add to boiled veggies. Add cream of
en soup and chopped cheese. Reduce heat, stirring occasionally until the cheese is melted.
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