Cheese Soup - cooking recipe

Ingredients

6 c. water
6 chicken bouillon cubes
2 cans cream of chicken soup
1 c. milk
1 (16 oz.) bag frozen broccoli/cauliflower
2 lb. frozen hash browns
1 lb. cubed Velveeta cheese

Preparation

Boil water and dissolve bouillon cubes.
Add vegetables and potatoes.
Cook 1/2 hour.
Separate pan.
Mix soup, milk and, after heated, add cubed cheese.
Pour into vegetables.
Cook about 1/2 hour more.