Cheesy Vegetable Soup

• 6 cups water
• 1 pkg (30 oz) frozen shredded hash brown potatoes
• 1 pkg (16 oz) frozen California-blend vegetables
• 4 tsp chicken bouillon granules
• 1 lb process cheese (Velveeta) cubed
• 2 cans (10-3/4 oz each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• chopped ham (optional)

Instructions

1. In a large kettle bring water to a boil. Add hashbrowns, vegetables and bouillon.
2. Reduce heat, cover and simmer for 10 min. or until vegetables are tender.
3. Stir in the cheese, soup and milk. Cook and stir until cheese is melted.
4. Serve immediately or cool and freeze for up to 3 months.
5. Optional: Add some chopped ham. Also made only 1/2 of the recipe at times.
6. To use frozen soup: Thaw in refrigerator. Heat in a saucepan, adding additional milk, if desired.