1 can chicken broth
1 (16 oz.) bag hash brown potatoes, crumbled
1 c. chopped onions
1/2 c. chopped celery
2 c. water
1 can cream of chicken soup
1 can cream of celery soup
2 c. milk

Bring first 5 ingredients to a boil; turn heat down. Cook 30 minutes until onions and celery are tender. Blend soups and milk together and add to potato mixture. Bring to boil, turn heat down and cook about 10 minutes longer.