Potato Soup - cooking recipe

Ingredients

1 pkg. Ore-Ida frozen hash browns
1 lb. pkg. Velveeta cheese
1 can cream of celery soup
1 can cream of mushroom soup

Preparation

Cover hash browns with water.
Salt and pepper to taste and add onion salt, if desired.
Boil until tender, about 10 minutes. Do not drain.
Add soups and Velveeta and simmer until all melted together.
May use cream of chicken soup instead of mushroom.
(I think mushroom is better.)