| | Directions | | Simmer first six ingredients until tender, about one hour. Do not overcook or they will become mushy. Add Velveeta cheese and stir until melted. |
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| Ingredients | | - |  | 1 quart water |
| - | | 4 chicken bouillon cubes |
| - | | 1 cup coarsely chopped celery |
| - | | 1 cup coarsely chopped onion |
| - | | 1 cup coarsely chopped carrots |
| - | | 2 1/2 cups diced potatoes |
| - | | 1 package frozen broccoli and cauliflower, chopped (20 ounce bag) |
| - | | 2 heads if using fresh (medium heads) |
| - | | 2 cans cream of chicken soup |
| - | | 1 pound Velveeta cheese, cubed |
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