Easy Potato Soup - cooking recipe

Ingredients

1 (32 oz.) bag frozen hash brown potatoes
1 c. chopped onion
1 (14 oz.) can chicken broth
3 c. water
1 can cream of celery soup, undiluted
1 can cream of chicken soup, undiluted
2 c. milk
salt and pepper to taste

Preparation

Combine frozen hash browns, onion, broth and water in a Dutch oven.
Bring to a boil.
Reduce heat and simmer about 30 minutes. Stir in cream of celery and cream of chicken soups and milk.
Add salt and pepper to taste.
Heat thoroughly.
Makes about 2 quarts.