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 (10 3/4 oz.) can cream of celery soup (undiluted)
2 c. milk

Preparation

Combine potatoes, onion, broth and water in a Dutch oven; bring to a boil.
Cover, reduce heat and simmer 30 minutes.
Stir in soup and milk; heat thoroughly.
Yields 2 1/2 quarts.