Brown Jug Soup

By SD296

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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

Details

Servings 10
Adapted from recipes-now.com

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.