Quick Potato Soup - cooking recipe

Ingredients

16 oz. pkg. frozen hash brown potatoes
1/2 c. chopped onions
1 (14 oz.) can chicken broth
1 can cream of celery soup
2 cans cream of chicken soup
2 c. milk
salt and pepper to taste

Preparation

Simmer first 4 ingredients together until potatoes are tender. Add remaining ingredients and simmer until thoroughly heated. Serve with corn bread muffins or corn bread sticks.
Makes 1 gallon.