Weeknight Sausage Potato Soup - cooking recipe

Ingredients

1/2 lb pork sausage
16 ounces frozen hash brown potatoes
1 large onion, chopped
1 (14 1/2 ounce) can chicken broth
2 cups water
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
2 cups milk
garnish
shredded cheddar cheese

Preparation

Brown sausage in dutch oven over medium heat, stirring until crumbles and is no longer pink. Drain; return to dutch oven.
Add hash browns and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minute.
Stir in soups and milk; cook, stirring often, until thoroughly heated.
Garnish with cheese, if desired.