Brown Jug Soup

By SD296

Ingredients

• 4 chicken bouillon cubes
• 6 cups water
• 1 cup chopped celery
• 1 cup chopped onions
• 3 cups peeled and cubed potatoes
• 2 (10 ounce) package frozen mixed vegetables
• 2 (10.75 ounce) cans cream of chicken soup
• 1 pound Velveeta cheese, cubed

Preparation

Step 1

In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water. Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes. Stir in cream of chicken soup. Add cheese and mix until melted.