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Potato soup
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| 2 lb | bag cubed hashbrown |
| 2 cans | chicken broth |
| 1/4 stick | butter |
| Onion | |
| 1 can | cream of celery |
| 1 can | cream of chicken |
| Garlic salt | |
| Salt | |
| pepper to taste | |
| 1-8 oz Pkg. | cream cheese |
| 1 1/2 cups | milk |
Thaw hash browns slightly. Combine hash browns, chicken broth, butter & onion. Cook on medium to low heat until potatoes are tender, then add soups, garlic salt, salt, pepper & stir. Add cream cheese and let it melt. Add milk & heat until thickened slightly. Serve with shredded cheddar cheese & bacon bits.
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