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Potato Soup

Potato Soup


1 bag frozen hash browns
l cup chopped onion
1 (14oz) can chicken broth
2 cups water (use 3 if your hash browns are >16oz)
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk
salt and pepper, to taste


Combine frozen hash browns, onion, chicken broth and water in Dutch oven. Simmer for 30 minutes.

Stir in soups, milk, salt and pepper.
Heat thoroughly.

Note: I like this recipe because you don’t have to cut up the potatoes!
It taste the same too.

If it looks too thick for you, just add a little extra water or milk.

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