Cheesy Vegetable Soup - cooking recipe

Ingredients

6 cups water
1 pkg. (30 oz.) frozen shredded hashbrowns
1 pkg. (16 oz.) frozen California blend vegetables
4 tsp. chicken bouillon granules
1 lb. Velveeta cheese, cubed
2 cans condensed cream of mushroom soup
1 cup milk

Preparation

Bring water to boil and add next three ingredients.
Reduce heat, cover and simmer for ten minutes or until vegetables are tender.
Stir in cheese, soup, and milk.
Stir until melted.
Then serve or cool and freeze.