1Put all your vegetable and seasoning in a large pot, pour in the chicken stock and just enough water to barely cover the vegetable. Boil until the vegetable are done. Add the Velveta cheese and let this melt. Put the soup into a blender, or use an immersion blender and purée.
2Pour the soup back into the pan and add the sausage. I put the sausage into a mini chopper and make the pieces smaller.
Serve with corn bread or oyster crackers.