Potato Soup - cooking recipe

Ingredients

16 oz. frozen hash brown potatoes
1 c. chopped onion
1 (14 1/2 oz.) can chicken broth
2 c. water
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
2 c. milk

Preparation

Combine 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.
Yields 2 1/2 quarts.