3 c. frozen hash brown potatoes
1 1/4 c. chicken broth
1 tbsp. cornstarch
2 c. milk
3/4 tsp. salt
1 c. shredded Cheddar cheese
3 tbsp. chopped parsley
2 tbsp. butter
1 c. cooked vegetables
1 c. ham, turkey or chicken, chopped

Mix potatoes and broth in 2 quart saucepan. Bring to a boil, turn heat to low. Cover and simmer 2-3 minutes until potatoes are tender. Blend a little milk with cornstarch until smooth. Combine with remaining milk and stir into potato mixture.

Heat to boiling and stir until smooth and slightly thickened. Remove from heat and add cheese, parsley and butter. Stir until melted, then add vegetables and meat.