Potato Soup II Recipe
- 2 (16 ounce) packages frozen hash brown potatoes, thawed
- 1 cup chopped onion
- 1 cup grated carrots
- 1 cup chopped celery
- 5 slices bacon, diced
- 4 (14.5 ounce) cans chicken broth
- 3 cups water
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3 cups milk
- salt and pepper to taste
- Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes.
- Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.
