Name: Cheesy Mixed-Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 6 cups water -; 1 package (30 ounces) frozen shredded hash brown potatoes -; 1 package (16 ounces) frozen California-blend vegetables -; 4 teaspoons chicken bouillon granules -; 1 pound process cheese (Velveeta), cubed -; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -; 1 cup milk -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Mixed-Vegetable Soup

1. 6 cups water -

2. 1 package (30 ounces) frozen shredded hash brown potatoes -

3. 1 package (16 ounces) frozen California-blend vegetables -

4. 4 teaspoons chicken bouillon granules -

5. 1 pound process cheese (Velveeta), cubed -

6. 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -

7. 1 cup milk -

How to cook deliciously - Cheesy Mixed-Vegetable Soup

1. Stage

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.

2. Stage

To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.