16 ounces frozen hash brown potatoes

1 cup chopped onion

1 (14 1/2-oz) can ready to serve chicken broth

2 cups water

1 (10 3/4-oz) can cream of celery soup, undiluted

1 (10 3/4-oz) can cream of chicken soup, undiluted

2 cups milk

Garnish: shredded Cheddar cheese, diced cooked ham or bacon


Combine first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Garnish if desired. Yield: 2 1/2 quarts


Jan'92 Southern Living