Brown Jug Soup

Ingredients

• 4 cubes chicken bouillon
• 6 cups water
• 1 cup chopped celery
• 1 cup chopped onion
• 3 cups peeled and cubed potatoes
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10 ounce) package frozen chopped broccoli
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 pound processed cheese, cubed

Directions

In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.

Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.

Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.