Brown Jug Cheese Soup

4 chicken bouillon cubes (or 4 heaping tsp. granulated)
1 qt. water
1 c. diced onion
1 c. diced celery
2-1/2 c. raw diced potatoes
2 (10 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese cubed

Simmer first 4 ingredients for 20 min.  Add potatoes and vegetables.  Cook 30 min. more.  Add soup and cheese and stir gently till melted.  Keeps nicely in a crock pot for potlucks, picnics, etc.