Easy Potato Soup - cooking recipe

Ingredients

16 oz. frozen hash brown potatoes
1 c. chopped onion
1 - 14 1/2 oz can chicken broth
2 c. water
1 can cream of celery soup, undiluted
1 can cream of chicken soup, undiluted
2 c. milk

Preparation

Combine potatoes, onion, chicken broth, and water in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Stir in celery soup, chicken soup, and milk.
Heat thoroughly.
Garnish if desired with shredded cheddar cheese, diced cooked ham, or bacon.
Makes 2 1/2 quarts.