Creamy Cheesy Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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One of the nurses I work with gave me this recipe it is wonderful. The frozen hashbrowns are used more as a thickening agent. My family loves this. During cooking make sure you stir well or it may stick to bottom of pan. This freezes well. Ingredients:
6 cups water |
4 chicken bouillon cubes |
1 (30 ounce) bag frozen hash browns, shredded |
1 (16 ounce) bag california-blend frozen vegetables |
2 (15 3/4 ounce) cans cream of mushroom soup |
1 lb velveeta cheese, cubed |
1 cup milk |
Directions:
1. Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
2. Boil until the vegetables are soft, stirring often.
3. Add 2 cans mushroom soup, velveeta cheese, and the milk.
4. Return to a boil, then simmer 30 minutes.
5. Serve.
6. This freezes well for OAMC.
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