1 quart water
2 chicken bouillon cubes
1 cup diced celery
1/2 cup diced onions
2-1/2 cups diced peeled potatoes
1 cup diced carrots
1 (16-ounce) bag California Blend frozen mixed vegetables
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
1 pound process American cheese, cut into cubes
Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.