Vegetable Cheese Soup
1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 teaspoon chicken bouillon granules
2 1/2 cups water
1 1/3 cup frozen mixed vegetables
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 pound processed cheese, cubed
Combine potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes, until potatoes are almost tender. Stir in mixed vegetables and cream of chicken soup. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes. Stir in cheese just until melted.
