Recipe information
Yield
serves 8-10
Ingredients
1 cup diced celery
1 cup diced onion
4 chicken bouillon cubes
4 cups water
3 cups cubed potatoes
1 cup shredded carrots
One 10-ounce package frozen creamed corn
One 10-ounce package frozen mixed vegetables
One 10 3/4-ounce can cream of chicken soup
1 1/2-pound block Velveeta cheese product, cubed
Salt and pepper
Preparation
In a large saucepan, bring the water to a boil, and add the celery, onion, and bouillon cubes. Reduce to medium heat. Cook for 20 minutes. Add the potatoes, carrots, corn, mixed vegetables, and soup, and cook until the vegetables are tender. Reduce the heat to low and add the cheese. Cook, stirring gently, until the cheese has melted and the soup is hot; do not boil. Add salt and pepper to taste.
