Cheese Soup

4 chicken bullion cubes
2 cups frozen (or fresh) corn
2 cups potatoes, cubed
2 cups celery, sliced
2 cups carrots, sliced
4 cans cream of chicken soup (may use reduced sodium soup)
1 pound Velveeta Cheese, cubed

Place vegetables and bullion cubes in large saucepan or Dutch oven and cover generously with water. Boil 15 minutes. Reduce heat and stir in cream soups. Mix until smooth; add cheese and cook until smooth and cheese is melted, stirring frequently.