Potato Soup

13 Servings
Prep/Total Time: 25 min.
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups water
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 cup (8 ounces) sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine the potatoes, water and onion. Bring to
a boil. Reduce heat; stir in soup and cheese. Cook and stir until
cheese is melted.
Stir in the sour cream, salt and pepper. Cook and stir until heated
through (do not boil).
Yield: 13 servings (about 3 quarts).
*Tip – Use cream of mushroom in place of cream of celery and add substitute at least 1 cup of water for beef or chicken stock (you should taste before adding salt).
Stir in your favorite cheese, cheddar works well also

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