Recipe By : Serving Size : 8 Preparation Time: 0:00 Categories : Soup 2 1/2 cups potatoes -- cubed 1 cup onion -- chopped 1/2 cup celeriac -- chopped 1 10 oz. box mixed frozen vegetables 2 cubes chicken bullion 4 cups water 2 cans Cream of chicken soup 1 pound Velveeta Cheese Cook all ingredients 30 minutes or until tender. Add 2 cans cream of chicken soup and 1 pound Velveeta cheese. Heat over medium heat until cheese is melted. Can be frozen. Mix soup in a bowl with wire whisk to break up before adding to vegetables.

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Per Serving (excluding unknown items): 78 Calories; 2g Fat (21.9% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat. NOTES: Carol Hendrix