Easy Cheesy Soup

This is really simple to make and it's quite good...especially with garlic cheese croutons sprinkled on top.

2 cups of frozen southern style hashbrowns
1/2 of a 16 oz bag (about 2 cups) of frozen California style vegetable mix (carrots, broccoli, & cauliflower)
3 cups water
3 tsp instant chicken bouillon or 3 cubes
1 lb box Velveeta cheese
1 can cream of chicken soup
1 cup milk

Combine water, bouillon, hashbrowns, and vegetables in a large saucepan and cover. Bring to a boil. Reduce heat and simmer covered for about 30 minutes. Cut Velveeta cheese into large cubes and dump carefully into saucepan. Stir soup and milk into saucepan. Stir frequently until cheese is completely melted. Serve and enjoy!