80 cubes chicken bouillon
120 cups water
20 cups chopped celery
20 cups chopped onion
60 cups peeled and cubed potatoes
20 (10 ounce) packages frozen Italian mixed vegetables
20 (10 ounce) packages frozen chopped broccoli
40 (10.75 ounce) cans condensed Cream of Chicken Soup
20 pounds Velveeta, cubed
*In a large soup pot, dissolve chicken bouillon cubes in water.
*Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
* Can be made a day ahead and put in refridgerator. When ready to serve, reheat broth and vegetables. Before ready to serve, add Cream of Chicken Soup. Bring back to almost boiling. Turn heat off, add Velveeta and place a lid on soup to melt. When it's melted, it's ready to serve.