Cheesy Vegetable Soup

After the welcome rain we had the weekend before left a cool nip in the air, I fixed some Cheesy Vegetable Soup to knock the chill off. Plain old crackers just won't do with a soup like this. I fixed up some hoe cakes to eat on the side. I prefer them over cornbread any day. 



In a large pot, add:

• 1 1/2 quarts water
• 6 tsp. Better than Bouillon chicken base
• 1 cup diced onion (1 medium)
• 2-1/2 cups diced potatoes
• 20 oz. bag of frozen vegetables

Let the potatoes, onions and vegetables come to a boil and cook for 20-30 minutes or until tender. 

To finish:

Lower the heat on the stove.
Add 1 can each of cream of chicken and cream of celery soup. Mix until blended well. 

Adjust heat to low and add 1 lb. cubed Velveeta cheese. Stir until smooth.