Ingredients
6 cups water1 package (30 ounces) frozen shredded hash brown potatoes1 package (16 ounces) frozen California-blend vegetables4 teaspoons chicken bouillon granules1 pound process cheese (Velveeta), cubed2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 cup milk
Preparation
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.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
