How To Make Cheesy Vegetable Soup

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  • 6 cups water
  • 1 (30 ounce) package frozen shredded hash brown potatoes
  • 1 (16 ounce) package frozen California blend vegetables
  • 4 teaspoons chicken bouillon granules
  • 1 pound process cheese (eg. Velveeta), cubed
  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 cup milk


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.