POTATO SOUP

Ingredients

1 (16-ounce) bag frozen hash brown potatoes
2 cups water
1 onion, chopped
1 (14.5-ounce) can chicken broth
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk
Salt and pepper to taste

Preparation

In a stockpot or Dutch oven, combine hash browns, water, onion and chicken broth. Bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring frequently to prevent sticking. Stir in both soups and milk, and season to taste with salt and pepper. Heat through over low heat; keep on low heat until ready to serve, stirring occasionally. Makes 8-10 servings.