Cheesy Vegetable Soup


'My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together,' recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. 'I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch.'

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
14 servings


  • 6 cups water

  • 1 (30 ounce) package frozen shredded hash brown potatoes

  • 1 (16 ounce) package frozen California blend vegetables

  • 4 teaspoons chicken bouillon granules

  • 1 pound process cheese (eg. Velveeta), cubed

  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted

  • 1 cup milk


  1. 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.