Cheesy Vegetable Soup

From Six Sisters Stuff Cookbook

2 cubes chicken or beef bouillon
1 cup water
1 cup diced celery
2 cups diced potatoes
1 cup diced carrots
1 (10-oz) package frozen mixed vegetables (such as broccoli, carrot, cauliflower combo)
1 (10.5-oz) can condensed cream of chicken soup
1 1/2 cups milk
1 (16-oz) block Velveeta cheese, cubed

Place bouillon, water, celery, potatoes, and carrots in large pot and bring to a boil. Simmer until bouillon cubes have dissolved. Add frozen veggies and reduce heat to low. Cover and let simmer 30-40 minutes (add more water if liquid begins to evaporate).
Stir in cream of chicken soup, milk, Velveeta cheese. Stir constantly until cheese is melted. Serve in bread bowls or with warm rolls.

Makes 6 servings.

Easily doubles so you can freeze half for another night. When you finish making it, let the soup cool, pour it into a gallon-sized ziploc and store in freezer. Thaw in fridge and reheat on stovetop til warm.