Hash Browns/Broccoli Cheese'y Chicken Soup

After not having built a fire to warm the house in over a week, today's fire warmed things up to 'cozy' in no time!  And,...

Because I had some beautiful clumps of broccoli here, 

I made a second soup with it today (this, for the freezer)...

There's a package of hash brown potatoes in here?   

THAT'S different!  

INGREDIENTS:

• 6 cups water
• 2 lb. package frozen shredded hash brown potatoes
• 1  large head of broccoli, OR a 16 oz. package frozen California blend vegetables (broccoli, cauliflower, carrots)
• 4 teaspoons chicken soup starter (or bouillon granules)
• 1 cup cooked/cubed chicken pieces (optional)
• 1 pound process cheese (Velveeta), cubed
• 2 cans (10.75 oz.) condensed cream of mushroom soup, undiluted.
• 1 cup milk

DIRECTIONS:

1. In a large kettle, bring water to a boil.  Add frozen hash browns, trimmed/cut broccoli pieces (OR vegetable blend) and soup starter (or bouillon).   Continue heating until this reaches a full boil.
2. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.  
3. Stir in the cooked/cubed chicken (optional).
4. Stir in cheese, soup and milk; cook and stir until cheese is melted.
5. Serve immediately, or cool and freeze for up to 3 months in an airtight container.

Number of servings:  6