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Cheesy Vegetable Soup Recipe

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This recipe for Cheesy Vegetable Soup is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. water
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 pkg. (16 oz.) frozen California-blend vegetables
4 t. chicken bouillon granules
1 lb. process cheese (Velveeta©), cubed
2 cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted
1 c. milk
Directions:
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.

To use Frozen Soup:
Thaw in the refrigerator. Heat in saucepan on stove or microwave until hot. May add more milk if desired to achieve desired thickness.
Personal Notes:
Personal Notes:
SO EASY and good.

 

 

 

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