| | Directions | | 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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| Ingredients | | - |  | 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 |
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