Potato Soup

9 ingredients
2 steps

Ingredients

  • 32 oz. frozen hash brown potatoes, cubed
  • 14 oz. can chicken broth
  • 1 c. celery, chopped
  • 1 c. onion, chopped
  • 2 c. water
  • 1 can cream of chicken soup
  • 2 c. milk
  • 1 can cream of celery soup
  • 16 oz. Mexican Velveeta cheese

Directions

  1. 1
    Simmer on medium-low heat, water, hash brown potatoes, broth, celery and onion.
  2. 2
    Add chicken soup, milk and celery soup. Melt in Velveeta cheese.

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