Velveeta Veggie Soup

1½ Qt. Water

4 Chicken Bullion Cubes

1lb. Brick Velveeta Cheese, chopped

1 can Cream of Chicken Soup

16oz bag frozen Broccoli and Cauliflower Mix

1C. Celery, diced

2 large potatoes, diced

1C. Onion, diced (I omit this)

In a large pot bring water and bullion to a boil. Add potatoes, celery, onion and bring back to a boil. Boil about 5 min. Add cream of chicken soup. Stir to combine. Bring back to a boil. Chop velveeta brick into chunks. Add  frozen broccoli and cauliflower. Bring back to a boil. Reduce temperature. Add velveeta chunks. Cook until all the cheese chunks are melted. Best served in a bread bowl:)

FREEZABLE: Pour cooled leftovers into a freezer baggie and freeze for another meal. Reheat in crockpot when ready to use. If soup reheats to thick add extra water or chicken stock to desired consistency.