Cheesy Potato Soup - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen broccoli
1 (10 oz.) pkg. frozen California Blend vegetables
1 (2 lb.) pkg. Southern style hash browns
7 c. water
6 chicken bouillon cubes
1 c. diced onion
2 cans cream of chicken soup
2 c. milk
1 lb. Velveeta, cubed

Preparation

Cook over low heat, stirring often.
Do not boil, but allow cheese to melt.
Makes 5 quarts.