CHEESE SOUP 2
4 c. water
1 sm. onion, chopped
1/2 c. potatoes, diced
2 cans cream of chicken soup
4 chicken bouillon cubes
1 c. celery, chopped
2 1/2 c. California Blend Vegetables,
frozen
1/2 lb. Velveeta
1/2 lb. Cheddar cheese, shredded
Add first 5 ingredients in 4 quart saucepan. Cover and simmer 20 minutes. Add remaining vegetables and simmer until crispy tender. Add soup and simmer until vegetables are done. Add cheese until melted. Sprinkle bacon bits on top of served soup.