| | Directions | | Cook 20 minutes - bouillon, water, celery, potatoes, onion, and carrots. Add 10 oz. bag of cauliflower, broccoli, and carrot blend. Cook according to package directions. Add soup, water, and cheese. Stir to melt. |
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| Ingredients | | - |  | 4 chicken bouillon cubes |
| - | | 1 cup chopped celery |
| - | | 2 1/2 cups diced potatoes |
| - | | 1 quart water |
| - | | chopped onion to taste |
| - | | 1 cup diced carrots |
| - | | 10 ounces vegetable blend of cauliflower, broccoli, and carrots |
| - | | 2 cans cream of chicken soup |
| - | | 1/2 cup water |
| - | | 1 pound Velvetta cheese, diced |
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