Cheesy Vegetable Soup

Cheesy Vegetable Soup (Taste of Home)
http://www.tasteofhome.com/recipes/Cheesy-Vegetable-Soup-4

Ingredients

* 6 cups water
* 1 package (30 ounces) frozen shredded hash brown potatoes
* 1 package (16 ounces) frozen California-blend vegetables
* 4 teaspoons chicken bouillon granules
* 1 pound VELVEETA Pasteurized Prepared Cheese Product, cubed
* 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
* 1 cup milk

Directions

* In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months.

* To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness. Yield: 14 servings.

To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.