Easy Potato Soup - cooking recipe

Ingredients

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

Preparation

Combine hash browns, onion, chicken broth and water in Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Stir in soups and milk.
Heat thoroughly.
Garnish with shredded cheese, cooked diced ham or bacon bits, if desired.