4 chicken bouillon
1 qt. water or 3 c. water & 1 can beer
1 c. diced celery
1 c. diced onion
2 1/2 c. raw potatoes, cubed
1 c. diced carrots
1 (20 oz.) pkg. frozen vegetable mix
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Cook, covered the bouillon, water, beer, celery and onion for approximately 20 minutes. Add potatoes, carrots, vegetables and cook until tender. Add chicken soup and cheese. Heat until cheese is melted and soup is hot. Makes 4 quarts. Top with popcorn.