Potato Soup - cooking recipe

Ingredients
    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
    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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