Ingredients

• 5 cups water
• 4 chicken bouillon cubes
• 1 cup carrots, minced
• 1 cup celery, minced
• 1 cup onion, minced
• 5 cups cubed potatoes (or hash browns) – can be frozen or fresh
• 1 can cream of chicken soup
• 1/4 to 1/2 pound Velveeta block cheese

Directions

1. In a 5 quart stock pot, mix all ingredients except cream of chicken soup and cheese.
2. Cook on medium heat until contents start to soften (but not too soft).
3. Add the can of cream of chicken soup.
4. Let cook and stir occasionally until soup begins to boil.
5. Stir in cheese, and cook until it melts.
6. Serve and season to taste.

Note: you can double the recipe and freeze some.