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    Cheesy Vegetable Soup

    Source of Recipe

    Taste of Home

    List of Ingredients

    • 6 c. water
    • 1 (30 oz.) pkg. frozen shredded hash browns
    • 1 (16 oz.) pkg. frozen California-blend vegetables
    • 4 t. chicken bouillon granules
    • 1 lb. process cheese, cubed (Velveeta)
    • 2 cans Cream of Mushroom soup
    • 1 c. milk


    1. 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.
    2. 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.
    3. To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.




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