Easy Potato Soup - cooking recipe

Ingredients

16 oz. frozen hash brown potatoes
1 c. chopped onions
1 (14 oz.) can chicken broth
2 c. water
1 (10 oz.) can cream of chicken soup (undiluted)
1 (10 oz.) can cream of celery soup (undiluted)
2 c. milk
1/2 stick oleo
1 tsp. salt
1 tsp. pepper
shredded cheese

Preparation

Combine first four ingredients in a Dutch oven.
Bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Stir in milk, soups and oleo.
Heat thoroughly.
Add salt and pepper.
Garnish with shredded cheese if desired.
Yields 2 1/2 quarts.