Quick and Tasty Vegetable Cheese Soup

Bring 6 cups water to a boil and 5 chicken bouillon cubes, or 6 cups chicken broth. Peel and dice 6 large baking potatoes. Add to boiling chicken broth. Reduce heat & simmer about 15 minutes until potatoes are tender. Dump in 2 bags of frozen vegetables. Bring to a boil. Stir in 2 cans cream of chicken soup, 2 cups cooked diced ham (optional) & 1 pound Velveeta cubed. Stir and cook until cheese is melted. Top individual servings with shredded cheese and cooked crumbled bacon. Serve with crusty French bread or in bread bowls.