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Note: Potatoes should be chopped into comfortable bite sized bits.
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When I was taught this recipe I was told to peel the potatoes full monty.
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But you can leave the skins on if you like.
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Now that I cook this soup myself I never remove them.
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They add a nice texture and interesting colour to the soup.
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All to your preference.
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Heat half (1/2) teaspoon of oil in stock pot, and add onion, garlic and celery.
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Cook on medium heat until onion turns translucent, and mixture is fragrant.
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Add cubed potatoes, then cover in cups eight (8) cups of water.
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Add five (5) bouillon cubes of your choice.
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Chicken is traditional, but you can substitute vegetable for a vegetarian alternative.
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Mix until well dissolved.
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Wait until water has heated, then add bag of frozen vegetables.
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Bring to a simmer and let cook until potatoes are just tender and fork-pokable.
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Add the cans of cream of chicken (or celery) soup and mix until well blended.
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Turn heat to low, and begin adding velveeta in small cubes.
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It's best to do this step slowly, and taste the soup every time a batch of cheese melts.
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Any mixture is fine depending on your preference.
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Remove from heat and serve with crusty bread for dipping.
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This soup is fabulous as leftovers, and tastes just as good cold as it does piping hot.
