Potato Soup - cooking recipe

Ingredients

32 oz. frozen hash brown potatoes
1 c. chopped onion
1 (14 1/2 oz.) can chicken broth
2 1/2 c. water
1 c. sliced celery
1 c. carrots, sliced
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of chicken soup
2 1/2 c. milk
shredded Cheddar cheese or bacon bits (garnish)

Preparation

Combine hash brown potatoes, onion, celery, carrots, water and chicken broth in a Dutch oven.
Bring to a boil.
Cover, reduce heat and simmer 30 minutes.
Stir in soups and milk.
Heat thoroughly.
Garnish if desired.
Salt and pepper to taste.