Cheesy Vegetable Soup

Note: This is a freezer meal.


6 cups water
1 pkg (30oz) frozen shredded hash brown potatoes
1 pkg (16oz) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb Velveeta, cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 cup milk


In a Dutch oven, bring water to a boil. Add the 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 desired amount of soup. Cool remaining soup; transfer to freezer containers. May be frozen 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. 


Recipe source: Freezer Pleasers Cookbook