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Chunky Cheese Soup
Michelle, California

  • 2 C frozen hash browns
  • 2- 14 oz cans chicken broth
  • 8 oz frozen mixed veggies
  • 1 small onion chopped
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 cans cream of chicken soup

12 oz Velveeta cheese 

Bring first six ingredients to a boil in a Dutch oven. 

Cover, reduce heat and simmer 15 minutes or until veggies reach desired tenderness.  

Stir in soups, return to simmer.  

Add cheese and stir until melted.

 Maybe add some chopped celery, a little garlic and some chives.



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