Potato Soup - cooking recipe

Ingredients

1 large pkg. frozen hash brown potatoes
1 can celery soup (10 3/4 oz.)
1 can cream of chicken soup (10 3/4 oz.)
1 can chicken broth (14 1/2 oz.)
2 c. water
2 c. milk
salt and pepper to taste

Preparation

Combine first four ingredients in Dutch oven or 1 large boiler.
Bring to boil; cover and reduce heat.
Simmer 30 minutes. Stir in water and milk.
Heat thoroughly.