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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.1 Kcal (566 kJ) | ||
| Calories from fat | 93.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 16% | |
|---|---|---|---|
| Cholesterol | 30.87mg | 10% | |
| Sodium | 637.76mg | 27% | |
| Potassium | 94.2mg | 2% | |
| Total Carbs | 2.54g | 1% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 7.89g | 16% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 232.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 84.37 Kcal (353 kJ) | ||
| Calories from fat | 58.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 16% | |
|---|---|---|---|
| Cholesterol | 19.28mg | 10% | |
| Sodium | 398.26mg | 27% | |
| Potassium | 58.82mg | 2% | |
| Total Carbs | 1.58g | 1% | |
| Sugars | 0.81g | 5% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 4.93g | 16% | |
| Vitamin C | 0.6mg | 2% | |
| Calcium | 145.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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