Cheese Soup

I have many memories of coming home to my mom making this soup on a cold, wintery day.

4 - Chicken Bouillon Cubes
4 cups - Water
2 cups - Celery (chopped)
1 Onion (chopped)
2 1/2 cups - Potatoes (cubed)
1 cup - Carrots (diced)
1 (16 oz) bag of Frozen Mixed Vegetables
1 lb - Velveeta Cheese
2 (10.5 oz) cans - Cream of Chicken Soup

Cook bouillon, water, celery and onion for 20 minutes.  Add potatoes, carrots and vegetables.  Cook until tender.  Add soup and velveeta - simmer until cheese melts (stirring occasionally).