Cheesy Potato Soup

• 6 chicken bouillon cubes
• 4 cups water
• 1 (32 ounce) bag frozen hash browns
• 1 (10 1/2 ounce) can fat-free cream of chicken soup
• 1 (10 1/2 ounce) can fat free cream of celery soup
• 1 (12 ounce) can fat-free evaporated milk
• 24 ounces Velveeta reduced fat cheese product (cubed)

1. Bring water and bullion cubes to a boil in large pot.
2. Add frozen hash browns.
3. Return to boil.
4. Add soups, milk, and Velveeta.
5. Warm until cheese is melted and soup is heated through.

chicken, water, frozen hash browns, cream of chicken soup, cream of celery soup, milk, velveeta reduced fat cheese

Taken from www.food.com/recipe/cheesy-potato-soup-153832 (may not work)