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Wednesday, February 27, 2008

Easy Creamy Cheesy Soup

This soup is just as its name says, easy and creamy. No chopping veggies or dirtying many pots. Just open and stir. It is definately a comfort food, not figure friendly, but that's ok every once in awhile, right.

6 chicken bouillon cubes
6 cups water
2 lbs. frozen shredded hash browns
1 lb. frozen California blend veggies (cauliflower, broccoli, carrots)
2 cans cream of chicken soup
1 lb. Velveeta cheese
1 cup milk

Boil bouillon cubes and water in a large pot. Add hash browns and veggies. Cover; simmer for 20 minutes. Uncover and simmer for another 10 minutes. In a separate pot, warm soup, cheese, and milk. Add to large pot and serve.

1 comment:

Kristin said...

I add 2 lbs of the veggies when I make this soup. Sometimes I add chicken if I want it to be more hearty. Also, don't forget you can always add leftovers from your fridge.