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Cheesy Vegetable Soup

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Makes: 6 servings adjust



  • 3 cups Water
  • 2 teaspoons Chicken Bouillon Granuales
  • 15 ounces Frozen Shredded Hashbrowns
  • 16 ounces Frozen Broccoli, Cauliflower and Carrots
  • 8 ounces Velveeta, cubed
  • 1 can Cream of Mushroom Soup
  • 12 cup Milk
  • Salt and Pepper, to taste

Step 1

In a large pot, heat water and bouillon to a boil. Add potatoes and vegetables, cover and simmer 10 minutes until vegetables are tender. Stir in cheese, soup, and milk. Stir until cheese is melted. Season with salt and pepper. Serve immediately.
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