Cheesy Vegetable Soup - cooking recipe

Ingredients

6 c. water
1 (30 oz.) pkg. frozen shredded hash browns
1 (16 oz.) pkg. frozen California vegetables
4 tsp. chicken bouillon granules
1 lb. Velveeta cheese, cubed
2 (10 3/4 oz.) cans mushroom soup
1 c. milk

Preparation

Add water, hash browns, frozen vegetables and bouillon. Cook until tender. Stir in cheese, soup and milk.
Cook and stir until cheese is melted. Serve immediately. Can be frozen.