Saturday, February 20, 2010

Easy Potato Soup

32 oz. pkg. frozen hash brown potatoes
1 c. chopped onions
2-14oz. cans chicken broth
(2 c. water, 3 c. milk)
1 can cream of celery soup
1 can cream of chicken soup
(salt and pepper to taste)
Shredded cheddar cheese

In lg. saucepan combine potatoes, onions, chicken broth, and water. Bring to boil. Reduce heat, cover & simmer 30 min. Stir in milk and both cans of soup. Heat thoroughly. Salt & pepper to taste. Sprinkle with cheese if desired.

Serve with lettuce wedge and your choice of creamy dressing. Also serve with garlic bread. Yum!