Cheese Soup

4 chicken bouillon cubes
1 (4 cups) quart water
1 cup diced onion
2 - 10 oz., pkg. frozen mixed vegetables, peas, corn green beans
1 lb. Velveeta Cheese
1 cup diced celery
1-1/2 cups diced potatoes
2 - 10 oz., cans cream of chicken soup

Cook water, bouillon cubes, onion, celery and potatoes for 30 minutes. Add soups and stir. Add cheese and stir until melted. You can cook in a crock pot on low for 4 hours or cook slowly on the stove top for 30 to 45 minutes. All this can be done the day before serving and just heat it up so it is very warm when serving it. This does freeze well.