Velveeta Cheese Soup

Velveta Cheese Soup

Cold weather is coming, and this is a hearty way to get your family to eat a bowl full of veggies! It's versatile as well. If you don't have cauliflower, use double the broccoli; don't like celery substitute more carrots. Make it your own. It can be made ahead and kept warm in a slow cooker, or tossed together quickly at the last minute. Use a food processor to do the chopping.

1 1/2 qt water

1 sm onion, chopped small

1 cup celery, chopped fine

2 1/2 cups potatoes, diced small

1 1/2 cup carrots, diced small

5 chicken bouillon cubes

1 1/2 cup chopped broccoli

1 1/2 cup chopped cauliflower

1 lb Velveeta Cheese

2 cans cream of chicken soup

Put the water, onion, cleery, potatoes, carrots, bouillon cubes, broccoli and cauliflower in a large pot. Bring to a boil, lower heat and simmer until vegetables are tender. Stir in cream of chicken soup and cheese. Stirring constantly simmer until cheese melts (about 5 minutes). Do not boil. Serve immediately, or keep warm until serving time. Watch carefully so as not to boil or scorch the soup.