Time
prep 0:25
total 1:00
Ingredients
| 4 cubes | chicken bouillon | | 1 cup | celery, diced | | 1 cup | carrots, diced | | 1/2 to 3/4 lb. | Velveeta cheese, cubed | | 2 cans | cream of chicken soup | | 1 qt. | water | | 1 cup | onions, diced | | 2-1/2 cup | potatoes, peeled and diced |
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Instructions
Boil cubes in water; add vegetables and boil 30 minutes. Add cheese and cream soup. Heat until cheese is melted, but do not boil as cheese will scorch.
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