cheesy vegetable soup

It was a clean out your fridge kind of day.  Remarkably, this soup tastes a lot like what we had at the Dixie Stampede a few years ago.  Delish!

1 tbsp olive oil
piece of an onion, diced
Saute in the bottom of a stock pot

Add:
8 cups of water
4 beef bouillon cubes
salt
pepper
celery salt
garlic powder
parsley
1 pint canned cabbage (if you use fresh, just boil longer)
1/2 can of carrots
Bring to a boil.  Let cook about 5 minutes.  Scoop out chunks of cabbage and carrot and puree, then add back to pot.

Add 2 quarts of canned diced potatoes or about 8 diced raw potatoes.  Simmer until potatoes can be broken up with a potato masher.

Add Velveeta to taste.  Melt. 

Add milk or heavy cream and cornstarch to thicken.  Serve with bread.