Rafferty’s Potato Soup

2-lb package frozen hash browns ½ to ¾ stick of butter

1 can cream of chicken soup 1 can cream of celery soup,  one medium onion, finely chopped

2 can chicken broth

1-1/2 cup milk for thinning if necessary

1 tsp garlic salt 8-0z package cream cheese

salt & pepper to taste

In a large saucepan, cook potatoes and onion in chicken broth and additional water to cover, until tender. Add cubes of cream cheese. Remove from heat until cheese is melted. Add soups, butter and spices. Serve hot. May top with shredded cheese, bacon bits, or green onion tops. Soup has tendency to stick to bottom of pan, keep it scraped off so it doesn’t scorch. Fixed Tues, 22Dec98 for Trig Co. crew

There are similar recipes out there that use 6 to 7 potatoes, peeled and diced instead of the frozen hash browns

For more involved Potato Soup Recipes,  check these out.