1 onion, chopped
1 T. butter
3 (14 oz. cans) chicken broth
1 (32 oz.) frozen hash browns (diced, not shredded)
1 (10 oz. can) Cream of Celery soup
1 (10 oz. can) Cream of Chicken soup
1 1/2 cups milk
1 lb. Velveeta cheese
Bacon bits (optional)
Saute onion in butter or oil until transparent. Add broth and bring to boil. Add hash browns and bring to boil. Add soups (undiluted) and milk; bring to boil. Add cheese and heat until the cheese melts. Serve with bacon bits on top, if desired. *
Jane Wilson
* © 2013, 125 Years of Sharing: Heritage, Fellowship, and Feasting
South Highland Presbyterian Church, Birmingham, AL