Cheese Soup from Shauna

6 c. water
6 chicken bouillon cubes
3 c. diced potatoes
2 c. diced celery
1 large onion, diced
1.5 c. shredded carrots
1 bag frozen broccoli
1 bag frozen cauliflower
2 cans cream of chicken soup
1 lb. Velveeta

Boil water and bouillon. Add raw veggies and cook until tender (about twenty minutes). Add frozen vegetables and return to gentle boil for approx. five minutes. Add soup and cheese, blend well until cheese is melted. Tip: May be transferred to crock pot and kept hot for hours.