Pilgrim Potato Soup

Ingredients:

• 9 cups water
• 32 oz. frozen vegetables--California blend or mixed veggies
• 32 oz. frozen hash browns
• 8 chicken bouillion cubes
• 1 cup chopped onion
• 2 cans cream of chicken soup
• 1 pound Velveeta cheese-cubed
• cooked bacon, ham or chicken
  

Directions:

1. Boil 9 cups of water. Then add the frozen vegetables. Return to boil.
2. Add frozen hash browns, chicken bouillion cubes & onion. Simmer for 10 minutes.
3. Add cream of chicken soups and Velveeta cheese. Stir until cheese melts.
4. Add the meat.
   

This soup is easy & delicious. It freezes very well.