16 oz. frozen hash brown potatoes
1 c. chopped onion
1 (14 1/2 oz.) can chicken broth
2 c. water
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
2 c. milk
shredded Cheddar cheese (garnish)
chopped green onions (garnish)
crumbled bacon or diced ham (garnish)

Combine potatoes, chopped onion, chicken broth and water in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk. Heat thoroughly but do not boil.

Yield: 2 1/2 quarts. Garnish to personal taste.