Cheesy Vegetable Soup

Name: Cheesy Vegetable Soup
Ingredients: 6 cups water; 1 (30 ounce) package frozen hash brown potatoes; 4 teaspoons chicken bouillon granules; 2 (10 1/2 ounce) cans cream of mushroom soup; 1 (16 ounce) package california-blend frozen vegetables; 1 (16 ounce) package Velveeta cheese, cubed; 1 cup milk; 16 ounces crumbled cooked bacon (optional); liquid smoke (optional)

9 ingredients

6 steps

Ingredients

6 cups water
1 (30 ounce) package frozen hash brown potatoes
4 teaspoons chicken bouillon granules
2 (10 1/2 ounce) cans cream of mushroom soup
1 (16 ounce) package california-blend frozen vegetables
1 (16 ounce) package Velveeta cheese, cubed
1 cup milk
16 ounces crumbled cooked bacon (optional)
liquid smoke (optional)

Directions

1

In a large kettle, bring water to a boil.
2

Add hash browns, vegetables, and bouillon.
3

Reduce heat, cover, and simmer until vegetables are tender.
4

Stir in remaining ingredients (including bacon if desired) with layers of cheese, soup, and milk.
5

Cook until cheese is melted, then add liquid smoke (optional) to taste for a smokey flavor.
6

Stir often and simmer until hot.