Potato Soup II

Ingredients

• 5 slices bacon diced
• 1 cup carrots grated
• 1 cup celery chopped
• 58 ounce chicken broth canned
• 10.8 ounce campbell's® condensed cream of celery soup canned
• 10.8 ounce cream of chicken soup canned
• 32 ounce hash brown potatoes frozen thawed
• 3 cups milk 
• 1 cup onion chopped
• 4 servings salt and pepper to taste
• 3 cups water 

Equipment

• pot

Directions

1. Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes.
2. Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper.
3. Let simmer for another 30 minutes.