Potato Soup - cooking recipe
Ingredients
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32 oz. frozen hash brown potatoes, cubed
14 oz. can chicken broth
1 c. celery, chopped
1 c. onion, chopped
2 c. water
1 can cream of chicken soup
2 c. milk
1 can cream of celery soup
16 oz. Mexican Velveeta cheese
Preparation
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Simmer on medium-low heat, water, hash brown potatoes, broth, celery and onion.
Add chicken soup, milk and celery soup. Melt in Velveeta cheese.
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