1/2 lb. pork sausage
16 oz. frozen hash brown potatoes
1 large onion, chopped
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

Garnish:

shredded Cheddar cheese

Brown sausage in a large Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Drain. Return to Dutch oven. Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover; reduce heat and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Garnish if desired.

Yield: 2 1/2 quarts. Cook: 45 minutes.