Cheesy Vegetable Soup 8 Recipe

  • 6 cups water
  • 1 package frozen shredded hash brown potatoes) (30 ounce pkg)
  • 1 package frozen California blend vegetables (I use fresh veggies) (16 ounce pkg)
  • 4 teaspoons chicken bouillon granules
  • 1 pound process cheese (Velveeta), cubed
  • 2 cans each) condensed cream of mushroom soup, undiluted (10 3/4 ounce cans)
  • 1 cup milk
In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months. Yield: 14 servings. To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
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