Cheesy Potato Soup

By dkosik

Ingredients

• 1 (10 oz) pkg. frozen mixed vegetables
• 2 (10 oz) frozen chopped broccoli
• 2 (1 lb) pkgs. shredded hashbrown potatoes
• 1 c. chopped onions (or 2 T. dried onion)
• 6 chicken bullion cubes
• 6 c. water
• 2 cans cream of chicken soup
• 2 c. milk
• 1 (1 lb) Velveeta cheese cubed

Preparation

Step 1

Bring bullion and water to boil, add all veggies and simmer 30 minutes. In a small sauce pan, heat cream of chicken and milk together and add cheese cubes; add this mixture to the veggies after they have cooked for their 30 minutes, then simmer this for another 30 minutes. Makes 4 quarts.