Easy Potato Soup - cooking recipe

Ingredients

16 oz. frozen hash brown potatoes
1 c. chopped onion
1 (14 1/2 oz.) can ready to serve chicken broth
2 c. water
1 can each: cream of celery and cream of chicken soup (undiluted)
2 c. milk

Preparation

Combine the first 4 ingredients in a Dutch oven; bring to a boil.
Cover, reduce heat and simmer 30 minutes.
Stir in soups and milk.
Heat thoroughly.
Makes 2 1/2 quarts.
Garnish with shredded Cheddar cheese, diced, cooked ham or bacon.