Creamy Cheesy Vegetable Soup - cooking recipe

Ingredients

6 cups water
4 chicken bouillon cubes
1 (30 ounce) bag frozen hash browns, shredded
1 (16 ounce) bag california-blend frozen vegetables
2 (15 3/4 ounce) cans cream of mushroom soup
1 lb Velveeta cheese, cubed
1 cup milk

Preparation

Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
Boil until the vegetables are soft, stirring often.
Add 2 cans mushroom soup, velveeta cheese, and the milk.
Return to a boil, then simmer 30 minutes.
Serve.
This freezes well for OAMC.