Potato Soup

In large pot:

• 1 (30 oz) bag of frozen hash browns (I used Orida in little chunks-not shredded)
• 2 small cans of chicken stock and 1 and a half cans of water
• 1 small onion chopped
• 2 tsp garlic powder (or fresh minced garlic if you prefer)

Bring to boil and cook 10 minutes until potatoes and onions are really tender

Reduce heat and add:

• 2 cans cream of celery soup
• 4 oz Velveeta cheese

Continue to heat and stir until cheese melts.

Add:

• 1 c. of sour cream and heat through
• diced ham (if desired)

Top with shredded cheddar cheese, crumbled bacon and chives.

Good with cornbread too!