Boil 7 cups of water and 4 chicken bullion cubes (or use 7 cups of chicken broth)
Add 2 cups of diced potatoes, 1 pound of broccoli cut into pieces, diced onions to taste, shredded carrots for color. Cook for 10 minutes.
Add 2 cans cream of chicken soup, turn heat down to low and cook 10 more minutes.
Transfer to a slow cooker, add 1 lb velveeta cheese and cook until cheese is melted and heated through. (I have done this on the stove in the same pot I cooked the other stuff in, but you have to stir a lot and keep it low or it will scorch, so it's a little easier in the slow cooker)
I loved this served with rolls. And I think it makes good leftovers too.