Easy Potato-Sausage Soup
1/2 pound ground pork sausage
16 ounces frozen hash brown potatoes (4 cups)
1 large onion, chopped
1 (14 1/2-ounce) can chicken broth
2 cups water
1 (10 3/4-ounce) can cream of celery soup, undiluted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 cups milk
Garnish: shredded Cheddar cheese
Brown sausage in a large Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Drain. Return to Dutch oven.
Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Garnish, if desired.
Yield: 2 1/2 quarts