Easy Potato Soup - cooking recipe

Ingredients

16 oz. frozen hash brown potatoes, slightly salted
1 c. chopped onions
1 (14 1/2 oz.) can chicken broth
2 c. water
1 (10 3/4 oz.) can cream of celery soup, undiluted
2 c. milk

Preparation

Combine first 4 ingredients in a Dutch oven.
Bring to a boil. Cover, reduce heat and simmer 30 minutes.
Stir in soup and milk. Heat thoroughly.
Garnish with shredded cheese, diced, cooked ham or bacon, if desired.
Yield:
2 1/2 quarts.