1 (16 ounce) bag frozen hash brown potatoes, thawed
1 cup chopped onion
1 (11 1/2 ounce) can chicken broth
2 cups water
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
2 cups milkDirections:
Combine potatoes, onion, broth and water in a Dutch oven. Bring to boil, cover and reduce heat and simmer 30 minutes.
Stir in soups and milk. Heat thoroughly. Garnish with shredded cheddar cheese, diced cooked ham or bacon. Yield 2 1/2 quarts
From "Recipes and Remembrances" The Old and New of Grandview; Grandview Baptist Church, Maryville, TN.
Compliments of Lynda SandsPresented by:
Olivia Sipe, Miss Olivia's KitchenDate Aired:
March 06, 2013
Olivia Sipe, Miss Olivia's Kitchen